Stuffed Eggplant

Makes 4 servings

Judy

ingredients

1 large eggplant
3 tablespoons olive oil, divided
1/2 pound ground beef
Salt and black pepper
1 onion, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves (dried may be substituted)
1/2 cup freshly chopped basil leaves, chopped (1 teaspoon dried may be substituted)
1 1/4 cup grated romano or parmesan cheese, divided
1 cup cooked rice (brown is best)
1 egg
1/2 cup marinara sauce

1
Preheat oven to 350°.
2
Cut the eggplant in half lengthwise and scoop out the center, leaving enough meat it holds its shape when baked.
3
Cut into small cubes and boil the scooped-out eggplant until tender, about 6 minutes.
4
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
5
Add onions and garlic, and saute until tender.
6
Add ground beef, salt and pepper to the onion mixture and cook until beef is no longer pink.
7
Drain the beef, removing the extra, unnecessary fat.
8
In a bowl mix together the cooked, drained eggplant, vegetables,beef, herbs, 1 cup of the cheese, rice, 1/4 cup marinara sauce, and the egg.
9
Fill the scooped-out eggplant halves with this mixture, dividing evenly.
10
Top with 1/4 cup marinara sauce and the remaining 1/4 cup of grated cheese.
11
Place in casserole dish just large enough for the eggplant to sit side by side.
12
Add about 1/2 cup water to the bottom and cover with foil.
13
Bake for 50 to 60 minutes or until the eggplant is fork tender.