This is from my 85 year old Mother's collection of recipes. Some stuffing! A variety of vegetables hides under crisp corn-flake topping.

1	med	Eggplant
		Salt and pepper
3	tbsp	Melted butter or margarine
1/4	C	Chopped onion
1	tbsp	Chopped parsley
1/4	C	Chopped celery
1/4	C	Chopped green pepper
1	C	Chopped fresh tomatoes
1/2	C	Packaged herb-seasoned stuffing
1	tsp	Salt
1/2	C	Corn flakes
1	tbsp	Melted butter or margarine

• Wash eggplant; cut in half lengthwise and remove pulp to within 1/2 inch of skin. Salt and pepper eggplant shell.
• Dice pulp. Mix with 3 tablespoons melted butter, the vegetables, stuffing, and salt. Fill eggplnt shell.
• Place in greased baking dish; cover with foil. Bake in hot oven (400 degrees) 40 minutes. Remove foil.
• Combine corn flakes with melted butter; sprinkle over filling and bake uncovered 10 to 15 minutes longer or till topping is lightly browned.

  Makes 6 servings.