Mom's Stuffed Eggplant (by Michael Chiarello)

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 1 large eggplant
• 3 tablespoons extra virgin olive oil, divided
• 1/2 lb ground beef
• salt & freshly ground black pepper
• 1 onion, small diced
• 1 red pepper, small diced
• 3 garlic cloves, minced
• 1/2 cup freshly chopped fresh parsley leaves
• 1/2 cup freshly chopped basil leaves, chopped
• 1 1/4 cups grated pecorino romano cheese, divided
• 1/4 cup breadcrumbs
• 1 egg
• 2 chopped tomatoes

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
• 3 boil the scooped-out center part until very soft, about 10 to 12 minutes.
• 4 meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
• 5 season the beef with salt and pepper.
• 6 add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly.
• 7 drain the beef, removing the extra, unnecessary fat.
• 8 let cool briefly and chop the cooked beef so that there are no large chunks of meat.
• 9 in another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• 10 in a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• 11 fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• 12 top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven.
• 13 let cool briefly, slice widthwise and serve.