Cajun Stuffed Eggplant

Preheat oven to 350 degrees F.

Place eggplants in water and boil until soft and tender. Split eggplants in half lengthwise. Cool slightly and carefully scoop out pulp, leaving shells intact. Chop pulp and set aside.

Cook bacon in a large skillet over medium heat until lightly browned (or cook bacon in microwave, and save grease). Remove bacon and set aside to cool. When cool, crumble bacon into pieces.

Add onion, celery, green pepper, pulp and garlic to bacon drippings and cook until onions are transparent. Add pork, beef, tomatoes, and seasonings. Cook, until meat is browned, and most of liquid is evaporated.

Remove from heat and cool slightly. Stir in bread crumbs, Parmesan cheese and crumbled bacon. Season to taste.

Stuff mixture into eggplant shells. Sprinkle tops with additional Parmesan cheese and two pats of butter.

Place on a baking pan and bake at 350 degrees F for 20 minutes or until heated through.