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1. Stuffed Eggplant Shells
Serves 10
Ingredients
○ 2- 1 lb eggplants
○ 1 chopped green sweet pepper
○ 2 tablespoons butter or other
shortening
○ 1 cup dry bread crumbs
○ Boiling water
○ 4 1.5 teaspoons salt
○ Speck pepper
○ 1/2 chopped onion
○
Directions
1. Cut the inside of the eggplant, leaving a shell about one
half inch thick
2. Cook in boiling salted water for five minutes
3. Fry the onion, pepper, and eggplant bulb, all chopped, in
the butter for about ten minutes.
4. Add the bread crumbs, 1 1/2 cups boiling water, and
seasoning.
5. Fill the eggplant shells with the mixture and sprinkle dry
bread crumbs over the tops
6. Place in a pan with a lid and bake for 30 minutes