-
1
Heat oven to 350F
-
2
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
-
3
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.
-
4
Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat.
-
5
Salt and pepper the beef.
-
6
Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly.
-
7
Let cool briefly, and chop the cooked beef so that there are no large chunks of meat.
-
8
In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
-
9
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.
-
10
Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
-
11
Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper.
-
12
Place on an oiled oven tray or baking dish, and bake for 50 minutes.
-
13
Let cool briefly; slice widthwise and serve.
-
14
Copyright 2010 Michael Chiarello.
-
15
Recipe provided by Chef Michael Chiarello June 2010.
