Roasted Eggplant Stuffed With Beef

1. 1

   Preheat oven to 400.

2. 2

   Pierce eggplants in 2 or 3 places and place on baking sheet.

3. 3

   Roast for 20 minutes or until tender, turning once or twice.

4. 4

   When cool enough to handle, halve lengthwise an scoop out the pulp, leaving a 1/2 to 1/4 inch shell.

5. 5

   Set shells aside. Chop pulp and let drain in a colander in the sink.

6. 6

   Heat 1 tablespoon oil in large skillet over medium heat.

7. 7

   Add onion and bell pepper, cook for 8 minutes or until tender, stirring occasionally.

8. 8

   Add garlic and beef, stirring to crumble the beef, for 5 minutes or until no longer pink.

9. 9

   Stir in eggplant pulp, oregano, and tomato sauce.

10. 10

    Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick.

11. 11

    Stir in 1/4 cup cheese, salt, and black pepper.

12. 12

    Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them.

13. 13

    Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil.

14. 14

    Roast for 15 minutes or until lightly browned on top.

* Per serving · 4 servings · Values may vary.