Stuffed Eggplant

1 cup gluten burger 1 large rounded eggplant, peeled
1/2 teaspoon salt 1 1/2 cups hot water
1 tablespoon chopped green pepper 1/4 teaspoon salt
1/2 cup mushrooms 1 egg, beaten



Mix first 4 ingredients together. Cut a slice off each end of eggplant.
Cut out a core about 2 inches in diameter from eggplant. Fill cavity with mixed
ingredients. Replace ends and fasten with toothpicks. Place eggplant in a saucepan with water and salt. Simmer for about 35 minutes.
Remove eggplant, place in buttered casserole and keep warm.
Stir in beaten egg slowly to liquid left in saucepan and simmer until thickened.
Slice eggplant in half-inch slices and pour hot sauce (liquid from saucepan) over it.
May be served immediately or heated a few minutes in oven.
Yield: 4 servings.