3 eggplants
1 1/2 c. bread crumbs
1 1/2 c. grated Romano cheese
1 clove garlic, minced
3 eggs, slightly beaten
2 ls. ground beef, browned
1 c. tomato sauce

Cook eggplant in boiling salted water for 20 minutes. Drain and cut in half lengthwise. Remove pulp and combine with bread crumbs, cheese, garlic, eggs, beef, and salt.

Refill eggplants with filling and bake at 375 degrees for 40-45 minutes. Serve 4-6.