Ingredients Jump to Instructions ↓

  1. 1 large eggplant

  2. 3 tbls extra-virgin olive oil , (divided into 1 tbls and 2 tbls)

  3. 1/2 lb ground beef

  4. S& fresh P

  5. 1 small onion , diced

  6. 1 red pepper , small diced

  7. 3 cloves garlic , minced

  8. 1/2 C fresh parsley chopped

  9. 1/2 C basil , chopped

  10. 1 1/4 C Pecorino Romano, grated, divided into 1 C and 1/4 for sprinkling on top

  11. 1/4 bread crumbs

  12. 1 egg

  13. 2 chopped tomato es

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 350.

  2. Cut the eggplant in half, scoop out center, leaving enough meat inside the skin so that it will hold it’s shape when it’s baked. Boil in water the scooped out center until soft, approx 10-12 minutes.

  3. Meanwhile, in a saute pan, heat 1 tbls of EVOO over medium heat. Season beef with S&P. Brown beef slightly until cooked through. Drain any fat and make sure there are no large chunks of beef and set aside in a large bowl.

  4. Add remaining EVOO and saute onions, peppers and garlic. Add to the bowl.

  5. Drain the cooked eggplant and add it to the bowl.

  6. Add in herbs, egg, 1 C of the cheese, and bread crumbs.

  7. Fill the eggplant halves with the mixture.

  8. Top with chopped tomatoes and ¼ C of cheese. Season with S&P and place on a oiled oven tray and bake for 50 minutes. Let cool slightly and serve.


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