Eggplant
2 oz. bacon
2 lg. onions
1 green pepper
1 c. fine bread crumbs
1/2 tsp. salt
1 tsp. paprika
4 tbsp. chopped parsley or 2 tbsp. dried
1/2 c. cream sauce (recipe in Miscellaneous section)
1 beaten egg
Grated cheese

Cut eggplant in half and scoop out center, leaving a shell. Chop eggplant and parboil. Drain, and place in a mixing bowl. Now mince fine the bacon, onions, and green pepper. Place in saucepan and cook very gently until slightly browned. Add to the prepared eggplant and then add bread crumbs, well-beaten egg, salt, paprika, parsley, and cream sauce.

Mix thoroughly and then fill into eggplant shell, rounding up the top of each shell. Brush with beaten egg, sprinkle with fine crumbs and 1 teaspoon grated cheese to each half. Bake in moderate oven 40 minutes.