STUFFED EGGPLANT WITH HOISIN SAUCE

Ingredients:

125	g	MONTEREY GROUND BEEF
75	g	MAGNOLIA CREAM CHEESE
75	g	MAGNOLIA QUICKMELT CHEESE
1	tbsp	minced garlic
.25	cup	finely chopped onion
1	pc	onion
.25	cup	chopped parsley
.5	cup	chopped carrots
.25	cup	chopped celery
.125	tsp	cayenne
.03	tsp	black pepper
1	tbsp	soy sauce
1	tbsp	Worcestershire sauce
.125	tsp	salt
8	pcs	eggplant, cut into 2 lengthwise and seeded corn oil
1	cup	Japanese breadcrumbs
.25	cup	MAGNOLIA PARMESAN CHEESE
.25	cup	all purpose flour
2		eggs

SAUCE:

.25	cup	MAGNOLIA GOLD BUTTER
2	tbsp	all purpose flour
1	cup	chicken broth
100	g	Hoisin sauce

Procedure:

Mix all ingredients for filling.
Stuff eggplant then roll in beaten eggs.
Roll again in breadcrumbs with Parmesan Cheese and flour.
Deep fat fry in corn oil. Set aside.

Sauce

Melt butter. Add flour, cook until it forms bubbles.
Then add chicken broth, bring to a boil.
Add Hoisin sauce and continue cooking until thick.

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