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Greek Stuffed Eggplant
Prep: 25 minutes
Bake: 35 minutes • Serves: 4
2large eggplants, ends trimmed, cut lengthwise in half
3/4teaspoon salt
1/2teaspoon ground black pepper
1small yellow onion, chopped
3garlic cloves, minced
1pound 80% lean ground beef
1/2teaspoon dried oregano
1/2teaspoon ground cinnamon
1/8teaspoon ground allspice
1can (14.5 ounces) Red Gold® Petite Diced Tomatoes
2tablespoons chopped fresh parsley
1/4cup plain dried breadcrumbs
1 1/2tablespoons grated Parmesan cheese
1. Preheat oven to 350°. Coat rimmed baking pan with 1 tablespoon oil. With large spoon, leaving a 1/2-inch wall, scoop out flesh from eggplants; chop. Rub inside eggplant shells with 1 tablespoon oil and 1/4 teaspoon each salt and pepper; place cavity side up on prepared pan.
2. In large skillet, heat remaining 1 tablespoon oil over medium heat; add onion and cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add beef, oregano, cinnamon, allspice, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes, breaking up beef with side of spoon. Add eggplant; cook 2 minutes, stirring occasionally. Add tomatoes with juice; cook 2 minutes, stirring occasionally. Remove from heat; stir in parsley.
3. In small bowl, stir breadcrumbs and cheese; stir 1/4 cup into beef mixture. Fill eggplant shells with beef mixture; sprinkle with remaining breadcrumb mixture. Bake 35 minutes or until eggplant is tender.
Approximate nutritional values per serving:
397 Calories, 21g Fat (6g Saturated), 72mg Cholesterol, 688mg Sodium, 27g Carbohydrates, 9g Fiber, 12g Sugars, 1g Added Sugars, 26g Protein