Stuffed Eggplant

• porties: 8 servings
• actieve tijd: 40 minutes
• totale tijd: 1 hour 25 minutes

Ingrediënten

4 eggplants (tips removed, sliced horizontally)

1½ lb lean ground beef

1/2 lb ground pork

3 eggs

2 cups tomato sauce

1½ cups mozzarella (shredded)

1/4 cup pecorino romano (finely grated)

1 tsp salt

1/4 tsp black pepper

1/2 loaf day old baguette (ripped into larger pieces)

1/4 cup fresh Italian parsley ()

3 large garlic cloves ()

Instructies

Preheat the oven: 375 °F.

Prepare the baking dish(s): To a large 11x13 baking dish or two smaller baking dishes, evenly spread 1/2 cup of the tomato sauce to the bottom.

Prepare the eggplants: Bring a large pot of water to boil. Remove the tips of the eggplants, slice in half (horizontally) and boil for 12-15 minutes, or until the insides of the eggplant are very tender through-out. Remove the eggplants from the water, and allow to sit in a colander for 10-15 minutes, allowing them to cool down.Gently scoop out the flesh of the eggplants (ensuring you don't tear the skin) leaving the shell at least a quarter-inch to prevent it from breaking when you add the filling.Chop the flesh of the eggplants into small pieces and using paper towel, gently blot the eggplant removing as much moisture as you can.Lightly season the chopped eggplant with salt.Sammy's tip: if there are a lot of seeds, feel free to remove some.

Make the breadcrumbs: To a food processor, add the baguette, fresh parsley and garlic cloves. Pulse until a breadcrumb consistency forms. *This should make about 2½ cups of breadcrumbs.

Prepare the filling: To a large mixing bowl, combine the chopped eggplant, ground beef, ground pork, eggs, 1/2 cup of tomato sauce, half of the shredded mozzarella, half of the pecorino romano, breadcrumbs, salt and pepper.Using your hands, gently mix until well combined.

Stuff the eggplants: Evenly fill the eggplant shells with the mixture, pressing down with your fingertips or the back of a spoon to create an even layer and place in the prepared baking dish(s).Top with the remaining 1 cup of tomato sauce.

Bake: Uncovered for 40-50 minutes, or until bubbling and cooked through.During the last 10 minutes of cook time, add the remaining pecorino romano and mozzarella.Broil for 1-2 minutes, just until the top browns slightly.

Garnish: With fresh basil, and enjoy!

Voedingswaarde

• Calorieën: 405 kcal
• Totale vet: 18 g
• Verzadigd vet: 8 g
• Onverzadigd vet: 9 g
• Transvet: 0.3 g
• Cholesterol: 154 mg
• Natrium: 948 mg
• Totale koolhydraten: 25 g
• Voedingsvezels: 8 g
• Totale suikers: 11 g
• Eiwit: 35 g