2 lg. eggplants, cut off sm. end (cut eggplant in middle form top to bottom; remove all pulp form inside leaving 1/8 inch on wall; set aside pulp and shell
2 eggs
3 tbsp. grated Parmesan cheese
1/4 tsp. ground black pepper
1/2 tsp. garlic powder
1/4 tsp. oregano
1 c. bread crumbs
4 tbsp. olive oil or corn oil
2 oz. sweet vermouth
6 lg. mushrooms, sliced
12 black olives, pitted and sliced
1/2 lb. chop meat, lean beef or veal
1 1/2 tsp. salt
1/2 lb. Mozzarella cheese, sliced and cut into sm. pieces

In a 2 quart bowl lightly scramble 2 eggs with a fork. Add the Parmesan cheese, black pepper, garlic, and oregano. Mix well. Add the bread crumbs, oil, vermouth, mushrooms, and olives. Again, mix well. Add the chop meat and mix well. Add salt, mix well, and set aside.

Use pulp and place into small pot. Add 6-8 ounces of water and bring to a boil. Let boil for 5 minutes. Remove from heat. Mash the egg plant as you would potatoes, then add to the mixed ingredients. Place shells into a 10 x 14 inch oven pan. Fill shell half way with mixture, then place a layer of Mozzarella cheese then fill with mixture. Place in preheated oven at 375 degrees. Bake uncovered for 70 minutes. Remove and serve. Makes 4 servings.