3 eggplants
	Cut eggplants lengthwise.  In a pot, parboil 5 minutes in salted water.
	Drain. Scoop out the pulp and set aside shells.  Place pulp in a large bowl. 
	1 onion, chopped
	1/2 bell pepper, chopped
	1 tablespoon butter
	Creole Seasoning
	1 cup chopped ham, shrimp, chicken, or combination
	1/2 cup steamed rice
	Cooking spray
	1/2 cup bread crumbs
	In a saucepan, sauté onions and bell pepper in butter until tender.
	Season with Tony’s Creole Seasoning.  Add all ingredients (except bread
	crumbs) to eggplant pulp.  Blend well.  Place shells in a baking dish
	coated with cooking spray; fill shells with the mixture and top with
	bread crumbs.  Bake in a 350  degree oven until shells are tender and
	tops are brown about 30 minutes).  
	Yields 6 servings.

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