1 cup SALTINE CRACKER crumbs
1 cup Mozzarella cheese, diced
Cut eggplant in half lengthwise; cook in boiling salted water until tender. Scoop meat from inside of eggplant (leaving only a thin shell); chop and set aside. Saute green pepper and onion in oil. When clear, add meat, salt, pepper and oregano; cook slowly until meat browns. Add diced tomatoes and chopped eggplant meat; cook until hot through. Pack tightly in the eggplant shells. Toss diced cheese and SALTINE CRACKER crumbs together; pile on top of eggplant boats. Bake 20 minutes at 375° F.
FOR A CHANGE omit the meat in EGGPLANT ITALIANO. Mix crumbs and cheese with other ingredients given for stuffing. Fill eggplant shells and bake as directed.
POTATO PUFFS
(Yield: 6 Servings)
2½ cups mashed potatoes
1 egg, beaten fluffy
4 tablespoons flour
¼ cup finely chopped onion
½ teaspoon salt