1 large eggplant (about 2 lbs.)
3/4 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1/4 c. finely chopped parsley
1 1/2 tsp. salt
1 tsp. thyme, crumbled
1/4 tsp. VooDoo Queen hot sauce
1 8 oz. can whole, peeled tomatoes in juice undrained
2 c. fresh bread crumbs (about 4 slices), divided
1/4 c. grated Pamesan cheese
1 tbsp. butter, melted

Preheat oven to 375º. Lightly grease a baking sheet. Slice eggplant in half lengthwise. Place on baking sheet, cut side down. Bake 20 minutes until fork tender. Cool completely. Scoop out pulp from eggplant, leaving 1/4" of pulp in shells, set aside. Dice pulp, set aside. In large skillet, over medium-high heat, brown beef. Add pulp and next 7 ingredients. Cook, stirring 5 to 6 minutes. Stir in tomatoes. Cover, simmer 10 to 12 minutes. Remove mixture to bowl. Stir in 1 cup of the bread crumbs. Spoon an equal amount of filling mixture into reserved shells. In small bowl, combine remaining 1 cup bread crumbs, cheese and butter. Sprinkle crumbs mixture evenly over filling in each shell. Bake 25 minutes or until golden brown.

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