Greek Style Stuffed Eggplant Recipe
Servings: 1
Ingredients
- 1 lb grnd chuck
- 1/2 c. minced onion
- 1 x clove garlic, chopped
- 1/4 tsp cinnamon
- 1/8 tsp allspice
- 1/4 tsp oregano Salt, pepper
- 1 can (14.5 ounces) diced tomatoes, with juice
- 3 med eggplants
- 2 Tbsp. extra virgin olive oil
- 1 ct (10 ounces) refrigerated commercial Alfredo sauce
- 3 Tbsp. dry bread crumbs
- 3 Tbsp. grated Parmesan cheese
Directions
- For the filling: Brown beef in a large, nonstick skillet. Drain off most of the grease. Add in onion and garlic and cook over medium-high heat till softened.
- Stir in spices, salt and pepper. Cook two min.
- Stir in tomatoes and simmer over medium heat till liquid has been absorbed.
- Set aside.
- Cut off stems and cut eggplants in half lengthwise. With a sharp knife, cut around the inside of each half, about 1/2 inch from skin.
- Score flesh, being careful not to cut through skin. Scoop out flesh, leaving a 1/2 inch lining clinging to the skin. Chop into 1/4 inch dice.
- Heat extra virgin olive oil in a large skillet. Saute/fry diced eggplant till softened. Stir into meat mix. Place eggplants cut sides down in warm skillet. Cover and cook for about four to five min. Turn over, cover and cook four to five min longer, adding water if necessary to prevent eggplant from burning. The shells should be soft but not mushy.
- Place eggplant shells, cut sides up, on a baking sheet. Fill with meat filling. Top with Alfredo sauce. Combine bread crumbs and cheese and sprinkle over tops. Bake at 350 degrees for about 40 min, till brown and bubbly.
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