|Onions||2 , finely chopped|
|Ground beef||1 Pound|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Cut eggplants lengthwise.
Scoop out pulp from center.
Saute onions in butter in skillet.
Add eggplant pulp, beef, salt and pepper.
Cook, stirring occasionally, for 10 minutes.
Stuff egg plant shells with mixture.
Place in shallow casserole and bake at 250° for 35 minutes.
Beat egg and milk together; add grated cheese.
Remove eggplants from oven.
Top each with cheese mixture; place under broiler.
Heat until browned.