Stuffed eggplant
4 servings
Ingredients
| Quantity | 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 |
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.