Whenever I head out to the grocery store or the farmer’s market, my daughter always reminds me to pick up an eggplant.
I remember my mother stopping by the farmer’s market on her way home from work on Friday afternoons when I was a little girl. She always brought home an eggplant for my grandmother to transform into eggplant parmesan.
We enjoy it cut up and thrown into stir fry, breaded, smothered in cheese and sauce, or stuffed with meats and veggies. This vegetable is so versatile. for a spicy and flavorful kick to your next dinner. Try our eggplant curry
There is not anything you can’t do with an eggplant.
Really, it is delicious however you prepare it!
large yellow onion diced
red bell pepper diced
fresh basil chopped
fresh parsley chopped
1 1/2 cup
grated pecorino romano cheese
Units: Metric US Imperial
Preheat oven to 350 degrees.
Cut the eggplant in half and scoop out the center.Make sure you leave enough flesh inside the skin in order for the vegetable to keep its shape when it is baked.
Transfer the scooped out flesh into a medium saucepan with 1 tablespoon of oil. Cook, stirring constantly until softened.
Heat 1 tablespoon of oil in a medium pan and add the ground beef. Season with salt and pepper, to taste. Cook, breaking up the meat, until the meat has browned. Drain the beef and set aside.
In a medium bowl, mix the eggplant, vegetables, meat, herbs, cheese, breadcrumbs, and egg.
Place the eggplant halves in an oiled baking pan.
Fill the halves with the stuffing and top with the diced tomatoes and the remainder of the cheese.
Cover with aluminum foil and bake for 60 minutes
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.