-2 large eggplants
-3 Tbs extra virgin olive oil
-2 medium onions, diced
-2 large tomatoes, diced
-1/2 lb ground pork
-1/2 lb ground extra lean beef
-1 Tbs dried parsley leaves
-3 garlic cloves
-salt and pepper, to taste
-1 cup marinara sauce
-1 cup shredded mozzarella
Preheat oven to 350 F. Line a baking sheet with foil and set aside.
Wash the eggplants and cut off the tops. Slice them in half and scoop out most of the flesh (leave a little on).
Place the scooped flesh into a food processor and chop it finely.
Heat the oil in large skillet. Add the chopped eggplant and onions. Cook for about 3 minutes. Add the meat and tomatoes. Stir in the garlic, and season with salt and pepper. Cook on medium-low heat for about 10 minutes. Add the parsley and give it a good stir.
Place the eggplant shells on the prepared sheet. Fill evenly with the meat mixture. Top each eggplant half with 1/4 cup sauce and 1/4 cup shredded cheese.
Bake in preheated oven for 10 minutes. Cover losely with foil and continue baking for 45-50 more minutes. Enjoy!