Stuffed Eggplant Parmesan How to prepare
Eggplant parmeasan recipe Ingredients:
• 1 large eggplant, about 2 pounds
• 3 tablespoons vegetable oil
• 1 pound ground beef, lean
• 2 cloves garlic, minced
• 1 can (approximately 15 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups fresh soft bread crumbs, about 3 slices
• 1/4 cup grated Parmesan cheese
• Mozzarella cheese, about 3 or 4 slices or 1 cup shredded
Trim ends from eggplant and halve lengthwise. Hollow out inside of
eggplant, leaving a sturdy shell for stuffing. Place shells in baking
pan and set aside. Heat vegetable oil in a large skillet. Add cubed
eggplant and sauté until soft. Remove with a slotted spoon to paper
towels.
Add ground beef to skillet; cook while breaking up. Add garlic to
pan and sauté until softened. Stir in tomatoes, tomato paste, salt,
and pepper. Simmer, stirring frequently, for about 15 minutes. Stir
in bread crumbs, Parmesan cheese. and eggplant. Stuff eggplant shells
with hot meat and bread crumb mixture. Cut mozzarella cheese into
triangles and arrange on top of eggplant halves, or top with shredded
mozzarella cheese. Bake stuffed eggplant Parmesan at 350° for about
25 minutes. To serve, place eggplant halves on a bed of cooked buttered
green beans or other vegetables, if desired.
Eggplant Parmesan recipe serves 4 to 6.
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