Stuffed Eggplant
Categories: Ground beef, Eggplant, Vegetables, Bell pepper, Stuffed
2 medium Eggplant
2 tablespoons of butter
1 pound of Ground beef
1 small Onion, chopped
1 small Red bell pepper, diced basic-recipes.com
2 Garlic cloves, minced
1/3 cup of Italian-flavored bread
1 teaspoon of salt
1/2 cup of Grated Parmesan cheese
Nonstick cooking spray |
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Preheat the oven to 350ºF. Cut the eggplant in half lengthwise and scoop out the center, leaving a 1/2-inch border. Dice the meat from the center of the eggplant and set aside. Melt the butter in a large skillet over medium heat. Add the diced eggplant, the ground beef, onion, red pepper, and garlic and saute for 5 to 7 minutes, or until the beef is browned and the vegetables are tender. Remove from the heat and stir in the bread crumbs and salt. Place the eggplant shells on a rimmed baking sheet and fill with equal amounts of the bread crumb mixture. Sprinkle with the cheese then coat with nonstick cooking spray. Bake for 60 to 70 minutes, or until the eggplant is tender. DID YOU KNOW...eggplant, which derived its name from its egg-like shape, was introduced to America by Thomas Jefferson? Converted by MC_Buster. NOTES : 4 servings Converted by MM_Buster v2.0l. |
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