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Stuffed Eggplant

With thanks to my good friend Scott Williams in the USA.

  • 2 pounds eggplant, ends trimmed and halved lengthwise
  • 3 tablespoons vegetable oil
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 cups shredded mozzarella cheese, or 3 to 4 slices
  1. Gather the ingredients.
  2. Preheat oven to 350 F. Hollow out inside of eggplant, leaving a sturdy shell for stuffing.
  3. Place shells in a foil-lined baking pan and set aside.
  4. Dice eggplant that was removed from "shells."
  5. Heat vegetable oil in a large skillet over medium heat. Add reserved diced eggplant and sauté until soft.
  6. Remove with a slotted spoon to paper towels to drain.
  7. Add ground beef to skillet; cook while breaking up.
  8. Add garlic to skillet and sauté for about 1 minute longer.
  9. Stir in tomatoes, tomato paste, salt, and pepper. Simmer, stirring frequently, for about 15 minutes.
  10. Add breadcrumbs, Parmesan cheese, and sautéed eggplant to sauce mixture and stir to blend.
  11. Spoon sauce mixture into eggplant shells.
  12. Cut mozzarella cheese slices into triangles and arrange on top of eggplant halves, or top eggplant with shredded mozzarella cheese.
  13. Bake stuffed eggplant Parmesan oven for about 25 minutes.
  14. To serve, place eggplant halves on a bed of cooked buttered green beans or spaghetti squash. Or serve stuffed eggplant on heated marinara sauce with cooked spaghetti.