|Half and half milk||1 Cup (16 tbs)|
|Black pepper||1 Teaspoon|
|Minute rice||1⁄2 Cup (8 tbs) (Long Grain)|
Cut eggplant in half the long way, after cleaning up and cutting off stem end.
Scrape out inside (save).
Mix up all stuffing, including chopped up scrapings.
Fill eggplant, then lay in baking dish, skin side down.
Bake in 320° oven until rice is tender.