Stuffed Eggplant
Stuffed Eggplant might be just the side dish you are searching for. This recipe makes 4 servings with 477 calories, 25g of protein, and 32g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, ground beef, panko bread crumbs, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.
Instructions
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
Meanwhile, in a medium saut pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef.
Add the seasoned ground beef to the pan, and saut until all of its liquid is evaporated and the beef begins to brown slightly.
Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saut pan over medium heat, add the remaining 2 tablespoons olive oil, and saut the onion, pepper and garlic together in the oil.
In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper.
Place on an oiled oven tray or baking dish, and bake for 50 minutes.
Let cool briefly; slice widthwise and serve.