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Stuffed eggplant

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Ingredients/Components

butter - 2 tsp
eggs, beaten - 2 item
can tomatoes, cut up - 1 oz
bay leaf - 1 item
lean ground beef - 1 lb
onions, chopped - 2 item
parsley, chopped - 2 tsp
white wine - 1/2 c
green pepper, diced - 1 item
thyme - 1/4 tsp
seasoned bread crumbs - 1 c
ribs celery, chopped - 2 item
large eggplant - 1 item
large pods garlic, minced - 2 item
Worcestershire sauce, Tabasco sauce, salt, pepper and red pepper to taste - 1 item
seasoned bread crumbs, Romano cheese and paprika for topping - 1 item

How to make stuffed eggplant:

Cut eggplant in half. Boil gently until barely tender. Remove pulp, leaving shell about 1/4-inch thick. Reserve pulp. Saute vegetables and pulp in butter. Add ground beef and brown. Add tomatoes, parsley, bay leaf, seasoning and wine. Cover and simmer until juices are almost absorbed, about 5 minutes. Let cool slightly. Add bread crumbs and eggs. Stuff eggplant shells with dressing. Top with bread crumbs, Romano cheese, a dot of butter and a sprinkle of paprika. Bake at 350° for 30 minutes or until well heated. Serves 4.

Recipe categories: Vegetables, Main dish, Low Carb.

Rating:

4.3

Average rating: 4.3, total votes: 4

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sugar, eggs, cider vinegar, grated parmesan cheese, chicken broth, dried parsley flakes