Stuffed Italian Eggplant
rec.food.recipes/Tim (meeshow)/2003

2 medium eggplants
6 scallions chopped
2 cloves garlic
1/2 cup olive oil
1 lb. ground beef
16 oz. jar tomatoes
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. pepper

Slice eggplant in half lengthwise. Scoop out insides, leaving 1/2 inch thick shell.

Saute onions, garlic, and eggplant pulp in the olive oil. Brown the ground beef. Add the tomatoes and sauteed vegetables to the browned meat and mix together. Simmer until tomatoes are broken up. Spoon the meat mixture into the shells, dividing equally.

Bake in a greased baking dish covered at 375 for 45 minutes or until the eggplant is done.

Sprinkle with mozzarella and bake uncovered until the cheese is melted and browned.