1/2 lb. ground beef
2 eggs
1 onion, minced
2 tbsp. parsley
1 c. bread crumbs
1/3 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
6 sm. oval eggplants

Combine ground beef, eggs, onions, parsley, bread crumbs, grated cheese, salt and pepper. Cut tops (1 inch deep) off eggplants and do not discard them. Using a grapefruit knife or a spoon, hollow centers of eggplants, leaving 1/2 inch shells. Chop pulp and saute in hot oil until lightly browned. Add to meat mixture.

Preheat oven to 350 degrees F. Fill eggplants with meat mixture and brush shells with oil. Place in an oiled casserole, cover with eggplant tops. Bake until eggplants are cooked through 30 to 40 minutes.