Stuffed Eggplant

This is a nice dish with a lot of flavor. The eggplant is roasted perfectly, combining with the meat mixture, sauce and cheese.  Great dish!  Enjoy!

-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!

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