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Stuffed Eggplant


  • 2 medium eggplant
  • 1/4 cup olive oil
  • 1 pound lean ground beef
  • 1/2 cup onion, chopped
  • 2 teaspoons garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1 cup shredded mozzarella cheese
  • 2 cups tomato sauce
  • Salt & black pepper to taste


Wash eggplant and cut in half, length-wise. Scoop out center as much as possible leaving 1/4 inch thick shells. In a large skillet, heat olive oil and brown eggplant, ground beef, onions, adding garlic powder and oregano. Add the parsley, Parmesan cheese, 2 eggs, bread crumbs and mix well. Spoon eggplant mixture into eggplant shells. Pour tomato sauce over each eggplant and top with shredded mozzarella cheese. In preheated 325° oven, bake for approximately 30 minutes.

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