Stuffed Eggplant

2 large eggplants
(Cut lengthwise in half. Scoop out inside of eggplant and cut into small chunks - save shells of eggplant to stuff with mixture later.)

Add to chopped eggplant:
1/2 lb. ground beef
4 links sausage, uncased
shredded carrot
chopped celery
finely chopped garlic
parsley, chopped
Parmesan cheese
salt and pepper

Mix well and fill shells with mixture. Top each shell with a few tablespoons of diced canned tomatoes. Wrap each shell individually in foil, making a small package. Bake on cookie sheet at 375 degrees for 1 hour, 15 minutes.

-compliments of Lois Price