2 eggplants
2 T olive oil
1/2 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 lb extra-lean ground beef
1 1/2 tsp dried oregano
1/2 cup tomato sauce
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
Preheat oven to 400 degrees F. Pierce eggplants in 2 or 3 places and place on a baking sheet. Roast, turning once or twice, for 20 minutes, or just until tender. cool, halve lengthwise, and then scoop out pulp, leaving about a 1/2-inch shell. Chop pulp and let drain in colander.
Heat 1 T oil in large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally for 8 minutes, or until tender. Add garlic and beef and cook, breaking up beef, for 5 minutes or until no longer pink. Stir in eggplant, oregano, and tomato sauce. Reduce to low heat and cook for 15 minutes or until thick, stirring occasionally. Stir in 1/4 cup of the cheese, salt, and pepper.
Place eggplant shells on a baking sheet and fill with beef mixture. Sprinkle with remaining cheese and drizzle with remaining 1 T olive oil. Roast for 15 minutes until lightly browned.
4 servings
{ 3 comments… read them below or add one }
Excited to try this
I tried this if it is the same one that came from the book., it was great. Unfortunately, I loaned two of the books I had to some one that did not return them. I have been trying to find copies to replace them at have not had any luck in doing so. I had the original book that is a metalic blue and the metalic orange one that I believe was a the second book that had additional recipes. I still have the yellow quick and easy cookbook. I come on here occassionally to find a recipe that my family enjoyed.
My family loves this recipe. Although we have changed it into a skillet dish. We don’t do any of the precooking of the eggplant. We just peel them and cut them into 3/4 inch cubes. Then follow the recipe, except add 10 minutes to the cooking time. Then turn off the heat, add the cheese and drizzle the oil, cover and let sit for 5 minutes.