Eggplant & Mozzarella Stuffed Shells

1. 1

   Add one quart water and 1/2 tbsp salt to a small saucepan and bring to a boil.

2. 2

   Wash, peel and dice your eggplant(s), about 1/2 inch cubes, and add to saucepan.

3. 3

   Boil about 20 minutes until eggplant is mostly translucent.

4. 4

   In a large saucepan, prepare jumbo shells as directed.

5. 5

   Dice 1/2 medium onion and crush 2 cloves garlic.

6. 6

   In a ten inch skillet, saute onions and garlic in 1 tsp extra virgin olive oil for five min, then add and brown ground beef (or other lean meat).

7. 7

   Drain eggplant.

8. 8

   In a large bowl, mash eggplant thoroughly.

9. 9

   Then add the beef and onion mixture and 3 cups of mozzarella cheese.

10. 10

    Mix until the cheese melts and you have a nice gooey blob.

11. 11

    Preheat oven to 350.

12. 12

    Spray or grease a 13x9 baking dish.

13. 13

    Drain jumbo shells and stuff each with about 2 tbsp or so of the eggplant mozzarella mixture.

14. 14

    Arrange into 3 rows of 8 shells.

15. 15

    Cover the shells with your favorite spaghetti or pasta sauce, then top with the remaining 1 cup of mozzarella cheese.

16. 16

    Bake about 30 minutes or until cheese just begins to brown.

17. 17

    Remove and let cool about 5-10 minutes and serve!

* Per serving · 4 servings · Values may vary.