Stuffed Eggplant

Standard

slightly modified,from the food network

1 large eggplant
1/4 lb ground beef
1/4 lb italian sausage
1 medium onion small dice
1 bell pepper small dice
4 cloves garlic minced
1/2 cup fresh basil chopped
1 1/2 cups grated romano cheese
1/4 cup panko crumbs (or other bread crumbs)
1 egg
2 chopped tomatoes

Preheat oven to 350
bring a small pot of water to a boil
cut the eggplant in half lengthways and scoop out the center with a spoon,leaving enough so it holds it shape. set the shells aside for later
add to the boiling water and boil until very soft 10-12 minutes
drain and set the softened cores aside

In a medium saute pan add 1 tbsp olive oil. brown the meat mixture. when just brown drain off the fat and add to the softened eggplant cores.
In the same pan saute the pepper,onion and garlic until onion is translucent. Add to the meat eggplant mixture.

Add 1 egg,the bread crumbs,the basil and 1 cup cheese to the mixture and mix well.
fill the eggplant shells with the meat mixture. top with the chopped tomatoes and the remaining cheese.
place eggplants in a greased baking dish

Bake in a 350 oven for 50 minutes.
slice widthwise and serve

serves 4

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