| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Italian |
Mr. food, Mrfood3 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Eggplant |
| 2 |
tb |
Butter |
| 1 |
lb |
Ground beef |
| 1 |
sm |
Onion; chopped |
| 1 |
sm |
Red bell pepper; diced |
| 2 |
|
Garlic cloves; minced |
| 1/3 |
c |
Italian-flavored bread crumbs |
| 1 |
ts |
Salt |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
Nonstick cooking spray |
INSTRUCTIONS
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, red
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 is tender.
DID YOU KNOW...eggplant, which derived its name from its egg-like shape,
was introduced to America by Thomas Jefferson?
Converted by MC_Buster.
NOTES : 4 servings
Converted by MM_Buster v2.0l.
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