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Stuffed Eggplant Recipe

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This recipe for Stuffed Eggplant, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 medium eggplant
2 strips bacon, diced
3/4 lb lean ground beef
1 cup cooked rice
1 env onion gravy mix
1 tsp Worcestershire
Salt & pepper to taste
Bread crumbs
Butter

Directions:
Directions:
Bake whole eggplant in water to cover for 15 minutes, drain. Cut vegetable in half lengthwise. Scoop out and chop pulp. Reserve shells.

Fry bacon in large skillet, drain fat. Add beef to pan, brown lightly. Stir in chopped eggplant pulp, rice, gravy mix, Worchestshire sauce, add salt and pepper.

Place eggplant shells in shallow casserole dish with meat mixture. Sprinkle with bread crumbs. Dab with butter. Bake uncovered at 350 for 30 minutes.

NOTE: 2 large zucchini can be substituted.

Number Of Servings:
Number Of Servings:
4

 

 

 

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