Recipe

Mom's Stuffed Eggplant (by Michael Chiarello) Recipe

Print Recipe

Ingredients

Directions

Step #1 Preheat oven to 350 degrees F.
Step #2 Cut the eggplant in half & scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
Step #3 Boil the scooped-out center part until very soft, about 10 to 12 mins.
Step #4 Meanwhile, in a medium saute pan heat 1 tbsp olive oil over med-heat/flame.
Step #5 Spice up the beef with salt & pepper.
Step #6 Add the seasoned ground beef to the pan & saute until all of its liquid is evaporated & the beef begins to brown slightly.
Step #7 Drain the beef, removing the extra, unnecessary fat.
Step #8 Let cool briefly & chop the cooked beef so that there are no large chunks of meat.
Step #9 In another medium saute pan over med-heat/flame add the remaining 2 tbsps olive oil & saute the onions, peppers & garlic together.
Step #10 In a bowl mix together the cooked eggplant, herbs, bread crumbs, cooked beef, 1 c of the cheese, vegetables, & the egg.
Step #11 Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Step #12 Top with sliced tomatoes & the remaining 1/4 c of grated cheese, season this with salt & pepper, place on an oiled oven tray or baking dish, & bake for 50 mins in preheated oven.
Step #13 Let cool briefly, slice widthwise & serve.
Enjoy the Mom's Stuffed Eggplant (By Michael Chiarello) recipe

Viewing Mom's Stuffed Eggplant (By Michael Chiarello) Receipe