Roasted Eggplant Stuffed With Beef - cooking recipe

Ingredients

2 (16 ounce) eggplants
1 lb extra lean ground beef
2 tablespoons extra virgin olive oil
1/2 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/2 cup tomato sauce
1/2 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Preheat oven to 400.
Pierce eggplants in 2 or 3 places and place on baking sheet.
Roast for 20 minutes or until tender, turning once or twice.
When cool enough to handle, halve lengthwise an scoop out the pulp, leaving a 1/2 to 1/4 inch shell.
Set shells aside. Chop pulp and let drain in a colander in the sink.
Heat 1 tablespoon oil in large skillet over medium heat.
Add onion and bell pepper, cook for 8 minutes or until tender, stirring occasionally.
Add garlic and beef, stirring to crumble the beef, for 5 minutes or until no longer pink.
Stir in eggplant pulp, oregano, and tomato sauce.
Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick.
Stir in 1/4 cup cheese, salt, and black pepper.
Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them.
Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil.
Roast for 15 minutes or until lightly browned on top.