Ingredients:
- 1 large eggplant, about 2 pounds
- 3 tablespoons vegetable oil
- 1 pound ground beef, lean
- 2 cloves garlic, minced
- 1 can (approximately 15 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups fresh soft bread crumbs, about 3 slices
- 1/4 cup grated Parmesan cheese
- Mozzarella cheese, about 3 or 4 slices or 1 cup shredded
Preparation:
Add ground beef to skillet; cook while breaking up. Add garlic to pan and sauté until softened. Stir in tomatoes, tomato paste, salt, and pepper. Simmer, stirring frequently, for about 15 minutes. Stir in bread crumbs, Parmesan cheese. and eggplant. Stuff eggplant shells with hot meat and bread crumb mixture. Cut mozzarella cheese into triangles and arrange on top of eggplant halves, or top with shredded mozzarella cheese.
Bake stuffed eggplant Parmesan at 350° for about 25 minutes. To serve, place eggplant halves on a bed of cooked buttered green beans or other vegetables, if desired.
Eggplant Parmesan recipe serves 4 to 6.
More Eggplant Parmesan
Fried Eggplant Parmesan
Eggplant Parmesan
Pasta with Eggplant and Parmesan
Stuffed Eggplant with Parmesan Cheese
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable
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