I made stuffed eggplant the other day. I
loosely followed this recipe. Came out great
INGREDIENTS
* 2 large eggplants, preferably an oblong variety
* 1 tablespoon olive oil
* 1/2 pound ground beef
* 1 medium onion, chopped
* 1 large green pepper, chopped
* 4 large cloves garlic, minced
* 1 tablespoon dried oregano leaves
* 1 teaspoon fennel seeds, slightly crushed (see note below)
* 1 teaspoon dried basil leaves
* Salt and pepper to taste
* 1 can (14.5 ounces) whole tomatoes, crushed with fingers, and the juices
* 2 cups cooked rice
* 1/2 cup freshly grated Asiago cheese
* 1/2 cup freshly grated Parmesan cheese
Half the eggplants lengthwise. Remove enough of the inside to leave about a 1/2-inch shell. Chop the part you remove and reserve. Place the eggplant halves in a microwavable dish. Cover with plastic wrap. Microwave on high just until tender, about 2 minutes. Remove wrap and set aside.
Preheat oven to 350° F. Heat a medium skillet over medium-high heat. Add the olive oil. Brown the ground beef, crumbling with a spoon as you stir. Add the onion, green peppers, reserved chopped eggplant, garlic, oregano, fennel, basil, salt and pepper. Sauté until tender, about 5 minutes. Add the tomatoes, reserving about 1/2 cup of the juice for later. Place in a large bowl. Add the rice and mix well. When slightly cooled, add the grated cheeses. Taste for seasoning.
Place the eggplant halves in a lightly greased baking dish in one layer. Fill each with the rice mixture, pressing down firmly to stuff well. (If there is extra stuffing, arrange it around the stuffed eggplants. ) Drizzle with the reserved tomato juice and extra grated Parmesan. Then drizzle with a little olive oil. Cover tightly with foil and bake until hot and bubbling, about 40 minutes. Remove from oven and let rest about 5 minutes before serving.
Note: The fennel seeds can be crushed in a mortar or, i