Mom's Stuffed Eggplant
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 large
Eggplant3 tbsps
Extra-Virgin Olive Oil (divided)450 g
Ground Beef1
Salt3 cloves
Garlic (minced)1.25 cup
Grated Pecorino Romano (divided)1 cup
Bread Crumb1
EggDirections:
1
Preheat oven to 350 degrees F
2
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked
3
Boil the scooped-out center part until very soft, about 10 to 12 minutes
4
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat
5
Season the beef with salt and pepper
6
Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly
7
Drain the beef, removing the extra, unnecessary fat
8
Let cool briefly and chop the cooked beef so that there are no large chunks of meat
9
In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together
10
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg
11
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves
12
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven
13
Let cool briefly, slice widthwise and serve