1 eggplant, med. size
1 sm. onion, chopped
1 sm. can mushrooms, drained
1 lg. tomato
1 sm. green pepper (optional)
Salt and pepper, to taste
1/2 lb. ground beef
1/2 c. grated Parmesan cheese

Wash eggplant, cut in half long ways. Scoop out inside and cut into cubes leaving 1/2 inch around edges. Cut just a little off the bottom so it will sit flat in the pan without falling over, leaving the bottom also 1/2 inch thick. Saute onions and peppers in butter then add ground beef and brown. Then add cubed eggplant, mushrooms and peeled tomato cubed and salt and pepper to taste. Let mixture simmer until eggplant is tender. Now lightly butter a baking dish. Place eggplant halves. Place in oven at 350 degrees for about 40-45 minutes until eggplant is tender. Just before removing sprinkle with grated cheese on top and cook until melted. You can serve with extra mixture over a bed of rice if desired.