I've posted before about my not loving eggplant and then making a recipe with it, declaring that I now like it, and then forget how much I enjoy it - and here's another one. I intended to get bigger zucchini to stuff but when I saw eggplants the other day at the store I decided to stuff them instead. This is sort of another one of my 'non-recipe' recipes, I just winged it with ground meat and spaghetti sauce - Dave and I both thought it turned out great so I'll share what I did:
- 2 medium eggplants
- 1 pound lean ground beef
- 1/2 jar spaghetti sauce
- Italian seasoning blend
- salt and pepper
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup grated parmesan
Cut the eggplants in half lengthwise, scrape out most of the inner flesh leaving about 1/2" border so the eggplant holds its shape. Chop the eggplant that you scooped out, put in a pan and cover with water, boil until soft 10-12 minutes.
Meanwhile, season ground beef with salt and pepper and brown it in a pan over medium heat, chopping it into small crumbles.
In a big bowl, mix together the cooked eggplant and cooked meat with spaghetti sauce, season with Italian seasoning blend. Adjust salt and pepper to taste. Add the egg, bread crumbs and 1/4 cup grated parmesan. Stuff the mixture evenly into the eggplant shells. Place in a baking dish sprayed with non-stick cooking spray; top with additional parmesan, bake at 350' for 50 minutes.
10.1.20: MSIH: italian meatball soup
10.1.19: TT: dividing batter
10.1.18: peeping tom pumpkin
10.1.16: coffee treat
10.1.15: mossy halloween wreath
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