- Whole Medium Eggplant
- 3/4# lean ground beef, turkey or chicken
- 2 t olive oil
- 1 garlic clove
- 1/2 onion
- 1-15 oz carton of imported chopped tomatoes or 3 fresh tomatoes
- 1/4 t Basil
- 1/4 t Italian seasoning
- 1/4 t salt
- 1/4 t ground black pepper
- 1/2 c shredded parmesan cheese
Preheat oven to 350º.
Cut Eggplant in half (length-wise)
Sprinkle inside of each half with salt.
Saute garlic and onion in oil. When translucent, add ground meat.
Scoop out insides of each half eggplant leaving shell intact. Cut scooped eggplant into small pieces, add to meat mixture.
When mixture is cooked and light brown, add tomatoes, basil, pepper and Italian seasoning. Cook for 15 minutes.
Scoop out mixture and put into eggplant shells. Put stuffed eggplant into a 0x10 casserole dish (uncovered) or on a cookie sheet.
Sprinkle Parmesan cheese over the eggplant. Any mixture left over, put into a small casserole, sprinkle with Parmesan cheese.
Bake until tops are brown - about 30 minutes.