Ingredients Weight Measure
Medium eggplants 12 ea.
Bacon 1 lb.
Onions, chopped 20 oz. 4 cups
Celery, chopped 12 oz. 2 cups
Garlic, minced 6 cloves
Green peppers, chopped 14 oz. 2 cups
Pork, finely chopped 2 lbs.
Beef, finely chopped 2 lbs.
Whole tomatoes, drained and chopped 4 16-oz. cans
Dried leaf thyme, crumbled 1 tsp.
Dried leaf oregano, crumbled 1 tsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Day-old breadcrumbs 7 oz. 2 cups
Parmesan cheese, grated 9 oz. 3 cups


  1. Split eggplants in half lengthwise. Place on racks over sheet pans filled with water. Bake in 350°F oven 30 minutes or until tender but firm. Remove and cool. Scoop out inside, being careful to avoid breaking skin of shell. Reserve.
  2. In skillet, fry bacon until lightly browned; drain bacon, crumble and reserve. In same skillet, sauté onions, celery and garlic 5 minutes. Add green peppers; cook 5 minutes longer. Stir in pork and beef; cook 5 minutes, stirring, or until browned. Add tomatoes, thyme, oregano, TABASCO® Sauce and reserved eggplant pulp. Cook 5 minutes. Remove from heat. Cool slightly.
  3. Stir in bacon, bread crumbs and 1-1/2 cups Parmesan cheese. Fill reserved eggplant shells with filling. Sprinkle tops with remaining 1-1/2 cups cheese. Chill, covered, until ready to heat and serve.
  4. To serve, heat serving in 350°F oven 20 minutes or until heated completely through and cheese on top is golden brown.

Yield: 24 servings