If you like eggplant, this will become one of your favorite ways to make it.
2 lg eggplants
2 tbsp evoo
1/2 onion chopped
1 red or yellow bell pepper chopped
3 cloves garlic minced
1 1/2 lbs ground beef ( even more taste if you use equal parts of veal,beef, & pork)
1 small can of tomato sauce
salt & pepper to taste
1/2 cup Parmesan cheese
2 tsp oregano
shredded mozzarella
Preheat oven to 400
Pierce the eggplants with a fork and bake on a foil lined baking sheet for 20 min (turn after 10 min) or until tender
cut eggplant lengthwise and cut out the pulp leaving a thin layer on the skin.
chop the eggplant pulp and set aside
heat oil in a skillet, add onion and pepper and cook for 5-7 min until tender.
add garlic and cook for 30 sec before adding crumbled beef. cook for 5 min stirring often, or until beef is cooked.
stir in 3/4 cup of tomato sauce, oregano, and eggplant pulp. reduce heat to low and cook for 10-12 min stirring often. stir in 1/4 cup of Parmesan cheese, salt & pepper
reheat oven to 400
place eggplant shell on foil lined baking sheet and stuff shell with beef mixture. Drizzle 1/4 cup of Parmesan cheese on top, then shredded mozzarella and top with tomato sauce
bake for 10-12 min or until cheese has melted but is not burnt
