Mama Chiarello's Stuffed Eggplant The Best Recipes

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Mama Chiarello's Stuffed Eggplant

"In this Italian-stimulated dish, eggplant halves are full of a savory combination of browned beef, bell pepper, clean herbs, cheese and bread crumbs, then topped with tomatoes and extra cheese and baked until tender."

Ingredients :

1 massive eggplant
3 tablespoons more-virgin olive oil
half teaspoon grey sea salt
1/4 teaspoon black pepper
half pound floor pork
1 onion, diced small
1 pink bell pepper, diced small
3 cloves garlic, finely chopped
half of cup chopped clean parsley
half of cup chopped sparkling basil leaves
1 1/four cups grated Pecorino Romano cheese
half of cup Progresso® undeniable Panko crispy bread crumbs
1 complete egg
2 small tomatoes, chopped

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H20M

Heat oven to 350 tiers F.
Cut the eggplant in half of and scoop out the middle, leaving enough meat within the pores and skin in order that it holds its form while baked. Chop eggplant that has been scooped out of the inside; area in saucepan, cover with water and boil until very tender, 10 to twelve minutes.
Meanwhile, in a medium saute pan, warmness 1 tablespoon of the olive oil over medium warmness. Salt and pepper the red meat. Add the seasoned ground red meat to the pan, and saute till all of its liquid is evaporated and the beef begins to brown slightly. Let cool in short, and chop the cooked beef in order that there aren't any big chunks of meat. In any other medium saute pan over medium warmness, upload the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic collectively in the oil.
In a bowl, mix collectively the cooked eggplant, veggies, beef, herbs, 1 cup of the cheese, 1/four cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it flippantly among the two halves.
Top with chopped tomatoes, the final 1/4 cup cheese, final 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for fifty mins. Let cool briefly; slice widthwise and serve.

Notes :

Recipe created by way of Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.

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