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LOCATION: Recipes >> Eggplant Casserole Recipes >> Stuffed Eggplant 02

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CHILI STUFFED EGGPLANT

1 eggplant, 1 1/2 lbs
1 tablespoon butter or margarine
1 1/2 cups diced cooked ham
1/4 cup fine dry bread crumbs
1 egg yolk
2 tablespoons minced onion
1 tablespoon dried parsley flakes
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/2 cup soft bread crumbs
1 tablespoons butter or margarine

Cut egg plant in half, lengthwise. Parboil 15 minutes in 1 inch
boiling water. remove from pan. Scoop out pulp to within 1/2 inch
of the skin. Chop fine and mix with next 10 ingredients or everything
except the soft bread crumbs and 2nd margarine. Spoon into the
eggplant shells. Mix soft bread crumbs with melted butter and
sprinkle over the tops. Bake in a preheated hot oven (400degF)
20-30 minutes or until brown. Serves 4-6

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