1 lg. eggplant
1 lb. ground chuck
1/2 c. bread crumbs
1/2 c. Parmesan or Romano grated cheese
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1/4 c. chopped onion (opt.)

Peel and cut eggplant into cubes. Place in saucepan. Add water to fully cover eggplant. Cook on stove top until water boils. Simmer 15 minutes, strain eggplant. Place into large mixing bowl. Cool for 1/2 hour. Mash with potato masher. Preheat oven to 350 degrees.