Eggplant & Mozzarella Stuffed Shells

Submitted by Joseph Johnson

"This is a delicious dish that the whole family will love, and a fantastic way to introduce children to eggplant. Takes about 90 minutes from start to finish, including prep time, serves about 4-6 people, and is very affordable."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Yields: 24 shells
• Serves: 4-6

ingredients

• 453.59 g eggplant (washed, peeled and diced)
• 453.59 g lean ground beef (or any other lean meat)
• 340.19 g box jumbo pasta shells
• 118.29 ml onion (diced)
• 2 garlic cloves
• 14.79 ml mixed Italian herbs
• 4.92 ml extra virgin olive oil
• 7.39 ml salt
• 737.08 g spaghetti sauce
• 946.36 ml mozzarella cheese (shredded)

directions

1. Add one quart water and 1/2 tbsp salt to a small saucepan and bring to a boil. Wash, peel and dice your eggplant(s), about 1/2 inch cubes, and add to saucepan. Boil about 20 minutes until eggplant is mostly translucent.
2. In a large saucepan, prepare jumbo shells as directed.
3. Dice 1/2 medium onion and crush 2 cloves garlic. In a ten inch skillet, saute onions and garlic in 1 tsp extra virgin olive oil for five min, then add and brown ground beef (or other lean meat).
4. Drain eggplant. In a large bowl, mash eggplant thoroughly. Then add the beef and onion mixture and 3 cups of mozzarella cheese. Mix until the cheese melts and you have a nice gooey blob.
5. Preheat oven to 350. Spray or grease a 13x9 baking dish. Drain jumbo shells and stuff each with about 2 tbsp or so of the eggplant mozzarella mixture. Arrange into 3 rows of 8 shells.
6. Cover the shells with your favorite spaghetti or pasta sauce, then top with the remaining 1 cup of mozzarella cheese. Bake about 30 minutes or until cheese just begins to brown. Remove and let cool about 5-10 minutes and serve!