1 lg. eggplant
1 c. chopped onions
1 c. chopped mushrooms
1 1/2 tsp. basil
1/2 tsp. chervil
Freshly ground black pepper
2 tbsp. butter
1 lb. lean ground beef (could use ground turkey)
1/4 c. tomato paste
1/4 c. wheat germ
2 tbsp. fresh chopped parsley

Wash eggplant, and cut in half lengthwise. Carefully remove the pulp leaving 1/2" of the outer shell. Dice the pulp. Saute the onions, mushrooms, seasonings and meat in the butter. Stir in the tomato paste, wheat germ and eggplant pulp. Cook until meat is slightly done. Spoon meat mixture into eggplant shell and place in an oiled oven proof dish and bake at 350 degrees for 20 to 30 minutes. Garnish with parsley. Yield: 6 servings. Approximately 270 calories per serving.