Instructions: Cut eggplant in half lengthwise, hollow out meat. Dice eggplant but leave shells intact. Fry onion & hamburger until light brown; add eggplant & tomato & cook until soft but not mushy. Crumble bread into bowl & season with spices to taste as well as the cheese. Combine dry ingredients & add 1 egg & some water if too dry. Combine all with hamburger mixture, add green olives if desired. Place mixture into eggplant shells; top with additional Parmesan cheese; bake at 350 for 40 minutes.

Serves 2 as main dish; omit
hamburger for use as side dish. Shell will soften quicker if baked covered.

Remove cover before end of cooking so top will be crispy.

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