Eggplant Stuffed With Lamb

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350.
  • Slice the eggplants in half lengthwise.
  • Remove the pulp from the eggplants, leaving a 1 inch thick shell.
  • In a large, heavy skillet heat 1 TBS olive oil over medium heat.
  • Add the onion and garlic and saute until soft.
  • Add the eggplant pulp.
  • Stir in the tomato sauce and red wine and continue cooking for 10 minutes.
  • Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well.
  • Arrange the empty eggplant shells in a buttered 9"x13" baking dish and brush the shells with remaining olive oil.
  • Add 1/4" boiling water to the bottom of the baking dish.
  • Cover the dish with either aluminum foil or a tight fitting top.
  • Bake for 30 minutes.
  • Remove top and fill eggplant shells with mixture.
  • Top the filled shells with the Parmesan cheese and bake, uncovered, for 45 minutes, or until tender and the cheese is melted and bubbly.
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