Recipe: Stuffed Eggplant (using bread crumbs and ground beef)

STUFFED EGGPLANT

2 medium eggplant
2 tablespoons butter
1 pound ground beef
1 small onion, chopped
1 small red bell pepper, diced
2 garlic cloves, minced
1/3 cup Italian-flavored bread crumbs
1 teaspoon salt
1/2 cup grated Parmesan cheese
Nonstick cooking spray

Preheat the oven to 350 degrees F.

Cut the eggplant in half lengthwise and scoop out the center, leaving a 1/2-inch border. Dice the meat from the center of the eggplant and set aside.

Melt the butter in a large skillet over medium heat. Add the diced eggplant, the ground beef, onion, bell pepper, and garlic and saute for 5 to 7 minutes, or until the beef is browned and the vegetables are tender. Remove from the heat and stir in the bread crumbs and salt.

Place the eggplant shells on a rimmed baking sheet and fill with equal amounts of the bread crumb mixture. Sprinkle with the cheese then coat with nonstick cooking spray.

Bake for 60 to 70 minutes, or until the eggplant shells are tender.

Servings: 4
Source: Mr. Food