2 (1 lb.) eggplants
2 tbsp. oil
1 lb. ground beef
1 lg. onion, finely chopped
1 green pepper, finely chopped
1 (16 oz.) can tomatoes, drained and chopped
1 (8 oz.) can tomato sauce
1 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1 tsp. Worcestershire sauce
1/4 c. bread crumbs
1/3 c. grated Parmesan cheese
1 (6 oz.) pkg. sliced Mozzarella cheese

Wash eggplant and cut in half lengthwise. Remove pulp, leaving a 1/4-inch shell; parboil shells. Chop pulp and saute in cooking oil 5 minutes or until tender; drain on paper towels. Combine beef, onion and pepper in skillet, cook until beef is brown and vegetables are tender. Drain pan drippings from skillet. Add pulp, tomatoes, tomato sauce and seasonings; simmer 10 minutes. Stir in bread crumbs and Parmesan cheese. Stuff shells with eggplant mixture and top with Mozzarella cheese. Bake at 350 degrees for 20 minutes. Serves 4.

Note: This meat sauce is also good for stuffing parboiled green peppers. Baked at 350 degrees for approximately 30 minutes.