Stuffed Eggplant
a recipe that serves 2-4 by
Ingredients:
1 large eggplant
1/4 cup chopped onion
4-6 chopped large cloves of garlic
2 tablespoons of caola oil
1 large tomato, chopped
2 cups cooled cooked ground beef seasoned with garlic and onion powder
1 cup cooled cooked rice
pepper to taste
1 1/2 heaping tablespoon of Romano cheese
Directions:
1. Cut eggplant in half, lengthwise. Scoop out pulp, leaving 1/4 inch thick shell, place shell cut side up in baking pan. Coarsely chop up pulp.
2. In frying pan saute chopped eggplant with chopped onion and garlic in 1 tablespoon of oil, drizzle remaining oil as needed. When eggplant is almost translucent add chopped tomato saute another 5 minutes. Set aside and cool mixture down.
3. In large bowl mix: ground beef and rice, add cooled eggplant mixture and add 1 heaping tablespoon of cheese.
4. Spoon mixture into eggplant shells, sprinkle remaining cheese on, cover pan with foil.
5. Bake in a preheated oven at 350 degrees for 50-60 minutes. Remove foil and bake for another 5 minutes. Let set 5 minutes before serving.