MEAT-STUFFED EGGPLANT

MEAT-STUFFED EGGPLANT

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2 eggplants (about 1 lb. each)

1 1/2 tsp. salt

1/4 tsp freshly ground pepper

1 lb. 85% lean ground beef

1 c. chopped onion

1 tbsp. minced fresh parsley

1/2 tsp. dried oregano

1 (6 oz.) can tomato paste

2 tbsp. Worcestershire sauce

1 tbsp. grated Parmesan cheese

Preheat oven to 350°F. Cut eggplants in half lengthwise; scoop out centers, leaving 1/2 inch walls. Sprinkle shells with salt and pepper and place cut side up in a large shallow baking dish. Chop scooped-out eggplant centers and set aside.

In a large frying pan, brown the meat, stirring; pour off fat. Stir in chopped eggplant, onion, parsley, and oregano. Cook over medium heat about 10 minutes or until tender, stirring occasionally.

Add tomato paste and Worcestershire sauce; mix well. Spoon about 3/4 cup of the mixture into each eggplant shell. Sprinkle with cheese. Cover with foil and bake 45-50 minutes.

1 serving = 1/2 eggplant with stuffing.

I also added about 1 cup of sun dried tomatoes rough chopped, and a small can of sliced mushrooms also rough chopped, and 2 cloves of garlic, minced.