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.

Nutrition Analysis Per Serving: 733 calories; 50g protein; 24g carbohydrates; 7g fiber; 48g fat; 1.65g trans fatty acids; 180mg cholesterol; 199mg calcium; 6mg iron; 1223mg sodium.
Doris Fryman