Stuffed Eggplant

Serves 4

• 2 medium eggplants
• 2 Tbsp. butter
• 1 lb. ground beef
• 1 small onion, chopped
• 1 small red bell pepper, diced
• 2 cloves garlic, minced
• 1/3 cup Italian-flavored bread crumbs
• 1 tsp. salt
• 1/2 cup grated Parmesan cheese
• Non-stick cooking spray

Preheat the oven to 350°F. Cut the eggplant in half lengthwise and scoop out the center, leaving a 1/2-inch border. Dice the meat from the center of the eggplant and set aside.

Melt the butter in a large skillet over medium heat. Add the diced eggplant, the ground beef, onion, bell pepper, and garlic; sauté for 5 to 7 minutes, or until the beef is browned and the vegetables are tender. Remove from the heat and stir in the bread crumbs and salt. Place the eggplant shells on a rimmed baking sheet and fill with equal amounts of the stuffing mixture. Sprinkle with the cheese, then coat the eggplant with non-stick cooking spray. Bake 60 to 70 minutes or until the eggplant shells are tender.