Stuffed Eggplant

Eggplant is one of the vegetables that grows beautifully here with bountiful harvests of multiple varieties regularly available.
If you’re looking for a way to fall in love with eggplant again, a hearty recipe like this covered in cheese is a great. And it can trick the kids or grandkids into eating the veggies too.

Photo and recipe originally published as Stuffed Eggplant on Betty Crocker.

Visit their site for more photos and details on preparation for this recipe.

Stuffed Eggplant

prep time: 30 min
cook time: 60 min

Ingredients

1 large or 2-3 small eggplant

3 tbsp olive oil

1/2 tsp sea salt

1/4 tsp black pepper

1/2 lb ground beef

1 onion

1 sweet bell pepper

3 cloves garlic

1/2 cup chopped fresh parsley

1/2 cup chopped fresh basil leaves

1 1/4 cups grated pecorino Romano cheese

1/2 cup panko bread crumbs

1 whole egg

2 small tomatoes

Preparation

1. Dice onion, sweet bell pepper and tomato. Finely chop garlic, parsley and basil.

2. Heat oven to 350°F.

3. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.

4. Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.

5. In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.

6. Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes.

7. Let cool briefly; slice widthwise and serve.

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