MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Stuffed Eggplant Padovana
  Categories: Vegetables, Main dish
       Yield: 2 portions
  
       1 md Eggplant
       1 md Onion, minced
       1 tb Parsley, minced
       2 tb Celery, chopped
       1 sm Green pepper, chopped
       1 c  Plum tomatoes
       1 c  Bread crumbs
     1/4 c  Parmesan Cheese, grated
            Salt and pepper, to taste
       3 tb Olive Oil
  
   Clean eggplant;  cut in half lengthwise.  Scoop out pulp, leaving
   shell 1/2 inch thick.  Cut pulp into small pieces.
   
   Combine onion, parsley, celery, green pepper, plum tomatoes, bread
   crumbs, cheese, salt and pepper with pulp.  Fill eggplant halves with
   mixture.
   
   Place prepared eggplant in baking dish with olive oil.  Bake at 350F.
   for 45 minutes.  Lower heat if necessary to prevent browning.
  
  SOURCE:  American Academy of Chefs--S.  Sabatelle, Chef
    
 
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