Serves: 4
Total Calories: 329
Preheat oven to 350 degrees.
Cut ends from eggplants. Carefully cut each eggplant lengthwise down the center, and scoop out flesh, leaving a 1/4-inch shell and making sure not to break. Place eggplant shells in a baking pan and set aside. Chop eggplant centers and add to a large frying pan with ground beef. Brown ground beef until no longer pink. Add tomatoes, tomato sauce, salt, oregano, and garlic salt. Simmer over low heat 15–20 minutes, stirring occasionally. Remove from heat and stir in Parmesan cheese. Spoon meat mixture into the eggplant shells. Bake 25 minutes, or until eggplant shell is tender.
This Stuffed Eggplant recipe is from the 101 Things To Do With Ground Beef Cookbook. Download this Cookbook today.
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