Stuffed Eggplant Serves 4.
2 medium eggplant 2 tbsp butter 1 lb. ground beef 1 small onion, chopped 1 small red bell pepper, diced 2 garlic cloves, minced 1/3 c. Italian flavored breadcrumbs 1 tsp salt 1/2 c. grated Parmesan cheese Nonstick cooking spray Preheat oven to dg350. Cut eggplant in half lengthwise. Scoop out center leaving a 1/2 inch boarder. Dice meat from center of eggplant; set aside. In large skillet over medium heat, melt butter. Add diced eggplant, ground beef, onion, bell pepper and garlic; sautae 5-7 minutes, or until beef is brown and vegetables are tender. Remove from heat and stir in breadcrumbs and salt. Place eggplant shells on a rimmed baking sheet and fill with equal amounts of breadcrumb mixture. Sprinkle with cheese, then coat with nonstick cooking spray. Bake for 1 hour to 1 hour 10 minutes, or until eggplant shells are tender. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
