Cut eggplant in half lengthwise. Scoop out pulp and chop. Fry the shells in a little of the butter until they begin to soften and transfer to a baking dish. Add all but 2 T of the butter to butter remaining in the skillet and in it, saute onions until golden. Add meat and continue to cook until meat is browned. Add eggplant pulp, salt and pepper, the 1 T chopped parsley and tomato sauce. Mix well and simmer until most of the liquid is absorbed. Cool. Add grated cheese to taste and mix well.
|