Mom's Stuffed Eggplant (By Michael Chiarello)

Recipe by Juenessa
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
  • Boil the scooped-out center part until very soft, about 10 to 12 minutes.
  • Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
  • Season the beef with salt and pepper.
  • Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly.
  • Drain the beef, removing the extra, unnecessary fat.
  • Let cool briefly and chop the cooked beef so that there are no large chunks of meat.
  • In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
  • In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
  • Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
  • 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.
  • Let cool briefly, slice widthwise and serve.
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