Stuffed eggplant

4 servings

Ingredients

QuantityIngredient
2mediumsEggplants
¼cupOlive oil
1poundsLean ground beef
½cupOnion; chopped
2teaspoonsGarlic powder
1teaspoonDried oregano
Salt and freshly ground black pepper to taste
1teaspoonFresh italian parsley
1teaspoonParmesan cheese; grated
2Eggs
½cupBread crumbs
2cupsTomato sauce
1cupMozzarella cheese; shredded

Directions

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.