STUFFED EGGPLANT 4 medium eggplants 2 pounds lean ground beef 2 onions, finely chopped 4 cloves garlic, minced 4 medium tomatoes, chopped 2 eggs, beaten 1/2 tsp. ground nutmeg 1 tsp. ground cumin Salt and pepper to taste 1 pound mozzarella cheese, shredded Trim tough ends off of eggplants then slice them in half lengthwise. Cook eggplants in lightly salted boiling water for 7 minutes or until just barely tender. Drain and set aside to cool . Cook ground beef in frying pan and then drain off fat. Add onion, garlic and tomatoes and mix well. Cook over medium heat for about 5 minutes, stirring now and then. Transfer meat mixture to a bowl. Scoop out cooled eggplant halves, leaving about 1/2 inch thick shells and reserve the pulp. Remove the seeds from the pulp as best you can. Add pulp to the ground beef mixture then stir in egg, nutmeg, cumin, salt and pepper and half of the cheese. Spoon mixture into the eggplant shells . Place the shells in a baking dish and sprinkle with the remaining cheese. Bake in a 350-degree oven for 30 minutes or until cheese is lightly browned.