Lamb Stuffed Eggplant

Description

2 eggplants
1 Tabsp. olive oil
1/2 cup minced onion
3 cloves garlic, minced
1 (8 ounce) can tomato sauce
1/4 cup water
1/2 cup uncooked quick cooking rice
2 Tabsps. finely chopped parsley
1/2 teasp. salt
1/4 teasp. pepper
2 cups diced cooked lamb

Slice the eggplants in half lengthwise. Remove the pulp from the eggplant, leaving a 1-inch thick shell. In a large heavy skillet heat the oil over medium heat. Add the onion and garlic and sauté until soft. Add the eggplant pulp. Stir in the tomato sauce and water and continue cooking for 10 minutes. Remove the mixture from the heat, stir in the remaining ingredients, and mix well. Stuff the eggplant shells with the mixture. Arrange the stuffed eggplants in a buttered 9" x 13" baking dish. Add ¼ inch boiling water to the bottom of the baking dish. Bake the dish, covered, at 350° for one hour, or until the eggplant is tender.

Serves 4