Stuffed Eggplant

This recipe was given to me by Frank Carrapetta in Sydney, Australia.
Serve for lunch with a side salad.

Serves 2

Ingredients: 

1 medium sized eggplant cut in 1/2

2 T olive oil 

¾ lb ground veal 

2 T chopped onion

1 clove garlic minced

2 T chopped green pepper 

¼ tsp tabasco or sprinkle of cayenne  (optional)

½ tsp salt 

¾ cup cooked rice (brown or white) 

Small can (7-10 z) of Hunts tomato sauce (or your favorite brand)

Juice from ½ lemon 

¼ cup grated parmesan or asiago cheese 

Directions: 

Heat oven to 375F.  Grease a large shallow baking pan, or spray with PAM.  Cut washed, unpeeled 

Eggplant in half lengthwise.  Scoop out the centers and chop them into ½ inch cubes.  

Heat oil in frying pan.  Add the onion, green pepper and sauté for 5 minutes, add the garlic and sauté 

Another 1 minute.  Remove and set aside.  Add more oil and sauté the chopped eggplant till lightly browned.  Remove and set aside. 

Add a bit more oil and sauté the ground meat, salt, pepper and tabasco.   When done, add the small can of tomato sauce,  onion, garlic, pepper and eggplant and cooked rice back into the pan and toss to combine. 

Brush the cut edges of the eggplant with oil.  Stuff the eggplant with the meat mixture. 

Bake in oven for 25-30 minutes.  Remove from the oven, sprinkle with lemon juice and sprinkle with grated cheese.  Serve as a main course with a salad. 

Serves 2