Suffed Eggplant Creole

2 small eggplants (about 2 lbs.)
salt
2 Tbsp. bacon fat or salad oil
1/2 lb. ground beef
1 clove garlic, crushed
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1/3 c. finely chopped celery
1 (1 lb.) can tomatoes (undrained)
1/4 tsp. dried thyme leaves
1/2 tsp. Tabasco sauce
1/2 c. Grape Nuts
1/2 c. packaged dry bread crumbs
1/4 c. butter or margarine, melted

Wash eggplants; cut in halves lengthwise. Add with 1/2 teaspoon salt to 1-inch boiling water in kettle. Simmer, covered, 15 minutes. Drain; cool. Preheat oven to 375 degrees. Carefully scoop out pulp from eggplant halves, leaving 1/4-inch thick shell. dice pulp. In bacon fat in large skillet, saute beef with garlic until brown. Add onion, green pepper and celery; cook over low heat about 5 minutes. Stir in tomatoes, 1 1/2 teaspoons salt, thyme and Tabasco sauce. Remove from heat. Add eggplant pulp and Grape-Nuts. Spoon meat mixture into eggplant shells. Place in shallow baking pan. Combine bread crumbs and butter; sprinkle over stuffed eggplant. bake, uncovered, about 45 to 50 minutes or until hot and bubbly. Makes 4 servings.

Shirley McFarlin