(1) Trim ends from egg plant, halve lengthwise. Hollow out insides,leaving shells about 1/4" thick. Cut removed eggplant into 1/2" cubes. Place shells in shallow,buttered baking dish.Set aside.

(2)Saute eggplant in oil until soft in a large fry pan; remove with slotted spoon and drain on paper towelling.

(3)Shape ground beef into a large patty in same pan; brown 5 minutes on each side, then break into small chunks and push to one side. Stir garlic into pan, saute until soft. Stir in tomatoes, tomato paste, salt and pepper.Combine. Simmer, stirring several times, 15 minutes. Stir in bread crumbs, parmesan cheese and eggplant. Spoon into eggplant shells.

(4)Cut mozarella cheese into small triangles; arrange over meat mixture.

(5) Bake in a 375F oven 20 minutes or until cheese melts.

(6) Line platter with cooked,buttered green beans. Place stuffed eggplant on top and garnish with parsley. To serve, cut each part into thirds with a sharp knife.

NOTE: For freezing, complete the first 3 stages and put in a buttered casserole. Freeze and cover. Before cooking, thaw for 4 hours and proceed with step (4). Bake a little longer.