Hongkimina Recipe for Love's Edition Volume 6 | Page 26

Volume 6

AUGUST 2014

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

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.

Preparation:
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,
Credit : http://southernfood.about.com/od/eggplantparmesanrecipes/r/bl30129i.htm

Eggplant stuffed
with meat & chee
26