2 med. size eggplant
2 lbs. ground lean beef
1/2 c. chopped parsley (Italian)
1/4 c. chopped fresh basil or dried
3/4 c. Romano cheese, or more
2-3 c. tomato sauce, or more
3 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 sm. cloves chopped garlic
1 egg

Cut 2 medium size eggplant in half: parboil in 6 quart kettle with water covering eggplant. Drain. Scoop out pulp from center leaving 1/2 to 1 inch shell. Place shells in 9 x 13 inch baking pan. Squeeze moisture from eggplant pulp.

In skillet, saute 2 small cloves chopped garlic in 3 tablespoons olive oil, 2 pounds ground lean beef, 1/2 cup Italian parsley, 1/4 cup fresh basil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup Romano cheese, 1/4 to 1/2 cup tomato sauce and the eggplant pulp.

Add one beaten egg to the ground mixture and mix together. Spoon into eggplant shells. Spoon tomato sauce over stuffed eggplants and sprinkle 1/2 cup or more Romano cheese. Bake in 350 degree preheated oven for 1 hour. Serves 4.

TOMATO SAUCE:

Saute 1 clove garlic, chopped, 1/2 cup onion, chopped, in 2 tablespoons olive oil. Add 2 large cans whole tomatoes, chopped, 2 small cans tomato paste (rinse out cans with water and add to sauce). Add some Italian parsley and basil: also a small finely chopped carrot and little sugar. Simmer for 1 hour. Salt and pepper to taste.