Stuffed Eggplant Recipe

Name: Stuffed Eggplant Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 pieces Eggplant (2-3 small eggplants — up to 3); 2 tbsp Olive Oil (2 tablespoons olive oil); ½ piece Yellow Onion (1/2 onion (diced)); 2 cloves Garlic (2 cloves garlic (minced)); 1 lb Ground Beef (1 pound ground beef); 1 tbsp Worcestershire Sauce (1 tablespoon Worcestershire sauce); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 tsp Dried Oregano (1 teaspoon dried oregano); 2 pieces Roma Tomato (2 plum tomatoes (seeded and chopped)); 1 cup Parmesan Cheese (1 cup grated Parmesan cheese)

Stuffed Eggplant Recipe - Main Course (American)

50 minAmerican

Servings6

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Egg Free

Steps

1Preheat oven to 400º F.
2Cut the eggplants in half lengthwise. Scoop out the flesh to make a shell about 1/2 to 1 inch thick, chop and set aside
3Drizzle one tablespoon of olive oil into large skillet over medium heat. Add onions, flesh of eggplant, and garlic and cook until tender, about 3 minutes. Add in the ground beef and Worcestershire sauce and cook until lightly browned. Drain away any grease and stir in salt, oregano and tomatoes. Remove from heat.
4Spoon ground beef mixture into the cavity of the eggplants. Place in the oven to bake until the eggplant is tender throughout, about 35 to 40 minutes. Top with grated cheese and return to the oven until cheese has melted. Remove from the oven and allow to rest about 3 minutes before serving.