2 sm. eggplants
1 med. green pepper, chopped
1 sm. onion, chopped
3 tbsp. vegetable oil
2 c. cut up pork
1 1/2 c. cooked rice
16 oz. can whole tomatoes
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. lemon pepper
4 tbsp. grated Parmesan cheese

Cut eggplants in half. Cut enough eggplant from shells to measure 3 cups; reserve shells, cook and stir eggplant, green pepper and onion in oil over medium heat for 5 minutes. Heat oven to 350 degrees. Add rice, tomatoes with liquid, garlic salt, basil and lemon pepper to eggplant mixture; break up tomatoes with fork. Heat to boiling; reduce heat, cover and simmer 10 minutes. Place eggplant shells in ungreased shallow baking pan; spoon pork mixture into shells. Sprinkle 1 tablespoon cheese over each shell. Bake uncovered until eggplant is tender, 30-40 minutes. 4 servings.