Stuffed Eggplant

Here's another one of Mama's recipes that I love. I can't wait for my eggplant crop to come in so I can make this again. Notice that Mama added a note to my copy of her recipe... Don't forget the cheese :-)

2 Eggplant
½ cup Onion, chopped
1 medium Bell Pepper
3 T Vegetable Oil
½ pound Ground Beef, lean
1 ½ cups Cooked Rice
Salt & Pepper to taste
Dash of Worcestershire Sauce
Bread Crumbs, seasoned
Butter

Place eggplants in boiling water for 10 minutes. Remove, cool enough to handle, then cut lengthwise. Remove pulp within 1/2" of skin. Chop and reserve pulp.

Sauté onion and bell pepper in oil for 5 minutes. Add beef and eggplant pulp; simmer until meat is browned. Remove from heat. Add cooked rice, seasonings and Worcestershire. Fill eggplant shells, cover with bread crumbs and dot with butter. Bake 15 to 20 minutes at 400.

Mama's Notes: “Sprinkle with Parmesan cheese before baking…adds a great flavor…”