2 eggplants (1/2 lb. each)
2 tbsp. salad oil
1 lb. ground lean beef
1 lg. onion, chopped
1 green pepper, chopped
1 can tomatoes, drained & chopped
1 can tomato sauce
1 tbsp. salt
1/2 tsp. pepper
1 tbsp. Worcestershire
1 1/2 c. bread crumbs
1 (6 oz.) pkg. sliced mozzarella cheese
1/3 c. Parmesan cheese

Cut eggplants in half, lengthwise, remove pulp, leaving 1/4 inch of shell. Chop pulp, saute in salad oil; drain on paper towels.

Combine ground beef, onion and green pepper in skillet. Cook beef until brown, drain fat. Add pulp, tomato, tomato sauce and seasonings. Stir in bread crumbs and Parmesan cheese. Stuff shells with mixture and top with mozzarella cheese. Bake at 350 degrees for 30 minutes, wait 15 minutes to add cheese slices. Serves 4.