Meat-Stuffed Eggplant - cooking recipe

Ingredients

2 eggplant (1 lb. each)
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. 85% lean ground beef
1 c. onion, chopped
1 Tbsp. parsley, minced
1/2 tsp. oregano
1 (6 oz.) can tomato paste
2 Tbsp. Worcestershire sauce
1 Tbsp. grated Parmesan cheese

Preparation

Cut eggplant in half lengthwise; scoop out center, leaving 1/2-inch walls.
Sprinkle with salt and pepper.
Place cut side up in a large baking dish, shallow.
Chop scooped out eggplant centers and set aside.
Brown meat and drain off fat; stir in eggplant, onions, parsley and oregano.
Cook at medium about 10 minutes or until tender.
Add tomato paste and Worcestershire sauce; mix well. Spoon 3/4 cup of mixture into each eggplant shell.
Sprinkle with cheese; cover with foil and bake at 350\u00b0 for 45 to 50 minutes.