Mom's Stuffed Eggplant

Mom's Stuffed Eggplant
Photo by www.cookingchanneltv.com

Ingredients

  • 2 chopped tomatoes
  • 1 egg
  • ¼ cup bread crumbs
  • ½ cup freshly chopped basil leaves, chopped
  • ½ cup freshly chopped parsley leaves
  • 3 cloves garlic, minced
  • 1 red pepper, small diced
  • + 6 more ingredients
    • 1 onion, small diced
    • Salt and freshly ground black pepper
    • ½ pound ground beef
    • 3 tablespoons extra-virgin olive oil, divided
    • 1 large eggplant
    • 1 ¼ cup grated Pecorino Romano, divided

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 me...

View full recipe at SpringPad

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