Stuffed Eggplant



2 small eggplant

1/4 cup olive oil

1/2 cup ground beef

2 garlic cloves. minced

1/4 cup breadcrumbs

1/4 cup green pepper; chopped

1/4 cup onion; chopped

4 cherry tomatoes, chopped

Salt and pepper to taste

2 tablespoons chopped fresh basil

½ cup shredded mozzarella 



Cut a thin slice off the top of each eggplant. Set the tops aside. Scoop out eggplant flesh, leaving 1/2 inch shells. Chop the flesh into small

cubes. Lightly salt the inside of the eggplant shells.

Heat the oil in a medium skillet.

Add all the ingredients except the mozzarella and saute until the meat is cooked and the eggplant is tender. Pour the mixture into a small bowl to cool slightly. Stir in the mozzarella. Fill the two eggplants equally with the mixture. Place the tops on. Place the stuffed eggplant in a baking dish coated with cooking spray.

Bake in a 350-degree oven F for 45 minutes or until the eggplant shells are tender.

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