Stuffed eggplant

Yield: 4 servings

Measure Ingredient
2 mediums Eggplants
¼ cup Olive oil
1 pounds Lean ground beef
½ cup Onion; chopped
2 teaspoons Garlic powder
1 teaspoon Dried oregano
Salt and freshly ground black pepper to taste
1 teaspoon Fresh italian parsley
1 teaspoon Parmesan cheese; grated
2 Eggs
½ cup Bread crumbs
2 cups Tomato sauce
1 cup Mozzarella cheese; shredded

Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat oven to 325 F. Wash the egg plants and cut in half lengthwise.

Scoop out the contents as much as possible, leaving ¼-inch-thick shells, put aside. Chop the egg plant centers.

In a large skillet, heat the olive oil and brown the chopped egg plant, ground beef, onion, garlic powder, oregano, salt and pepper.

Stir and add the parsley, Parmesan cheese, eggs, and bread crumbs; mix well. Cook until the egg plant is fork tender. Spoon the egg plant mixture into the egg plant shells. Place in a baking dish and pour tomato sauce over each egg plant. Top with shredded mozzarella cheese and bake for approx 30 mins.

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