Cheesy Beef Stuffed Eggplant
Cheesy Beef Stuffed Eggplant recipe
Yield
6 servingsPrep
30 minCook
45 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
eggplant
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 |
garlic cloves
minced |
|
|
| 1 |
green bell peppers
chopped |
|
|
| 1 | pound |
beef, round steak
ground |
|
| ½ | cup |
romano cheese
grated |
*
|
| ¼ | cup |
bread crumbs
|
|
| 2 | tablespoons |
tomato paste
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
|
tomato sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
eggplant
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
green bell peppers
chopped |
|
| 453.6 | g |
beef, round steak
ground |
|
| 118 | ml |
romano cheese
grated |
*
|
| 59 | ml |
bread crumbs
|
|
| 3E+1 | ml |
tomato paste
|
|
| 6.3 | ml |
salt
|
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | x |
tomato sauce
|
*
|
Directions
Boil Eggplants in large kettle of water, covered, for 15 minutes. Drain and cut lengthwise. Carefully remove the pulp leaving a ½ inch thick shell.
Preheat oven to 350℉ (180℃).
In a skillet heat the olive oil, add the onions, garlic and green peppers and sauté until just tender. Remove to a bowl. Sauté the beef until it loses its pink color. Drain and add to the bowl.
Chop the eggplant pulp and combine with the sautéed mixture. Add remaining ingredients except tomato sauce and mix well.
Fill the shells with the mixture and place in a greased baking dish . Brush the tops with additional oil and bake about 45 minutes. Serve with tomato sauce.
