Recipe - Italian Stuffed Eggplant

2 cup Spaghetti sauce
2 Eggplants
1 pound Chopped chuck meat
Three fourths cup Bread crumbs
One fourth cup Milk
1 Egg
Salt; pepper and garlic
powder to taste
2 tablespoon Chopped parsley
3 Eggs
Salt
Flour

Mix the chuck meat, bread crumbs, milk, 1 egg, parsley and salt, pepper and
garlic to taste together in bowl. Set aside. Slice eggplant in One fourth inch
slices. Place a small mound of meat mixture in the middle of each slice and
top with another slice of eggplant sandwich style. Flour eggplant; dip
in a mixture of beaten eggs and salt and fry in a small amount of olive
oil, turning as soon as one side browns. When fried the slices will stick
together. Layer in large casserole; spread spaghetti sauce and grated
cheese over top. Continue layering until all is used. Bake at 325 degrees
for 30 minutes. May be served as a main dish or as a vegetable. Serves 12
to 15.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.