baked eggplant

BAKED STUFFED EGGPLANT
Wash the eggplant. Cut in half and remove pulp within 1/2 inch of skin. To the diced pulp add: 3 tbsp. minced onion 2 sprigs minced parsley 2 tbsp. minced celery 1 c. chopped tomatoes 1/4 c. chopped green pepper 1 c. soft bread crumbs 1 tsp. salt Put all this in the empty skins. Bake at 400 degrees for 40 to 45 minutes until soft and lightly brown.