STUFFED EGGPLANTS
(4 servings)
- 4 large eggplants
- 7 tbsp. oil
- 10 oz. ground pork
- 10 oz. ground beef
- 3 egg yolks
- 1 tsp. garlic salt
- 3/4 tsp. black pepper
- 1 tbsp. breadcrumbs, soft
- 5 tbsp. brandy
- 5 tbsp. cheese, grated
Halve eggplants, lengthwise, place on baking sheet, brush with oil, bake at 400 degrees for 30 minutes. Remove flesh, mix with all ingredients except cheese, fill eggplant shells. Sprinkle with cheese, bake 30 minutes. Serve with baked tomatoes.