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| Baked Eggplant with Ground Beef |
"My grandmother made the satisfactory eggplant. I wish you revel in."
Ingredients :
- 1/4 cup bread crumbs
- 2 tablespoons vegetable oil, or greater to taste
- 1/2 pound ground beef
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 eggplant, halved lengthwise and pulp scooped from peel leaving two shells
- 1 (14.5 ounce) can whole tomatoes with juice, divided
- 1/4 cup cooked rice
- 1/4 cup shredded Italian cheese mixture
- 1 hard-boiled egg, diced
- 1/four teaspoon dried basil
- 1 pinch salt and ground black pepper to flavor
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 1H5M |
|---|
- Preheat oven to 350 levels F (one hundred seventy five levels C).
- Put bread crumbs in a bowl with sufficient water to cover; set aside to soak.
- Heat vegetable oil in a massive skillet. Cook and stir ground red meat, onion, and garlic in hot oil until the beef is absolutely browned and no huge chunks remain, 7 to 10 mins.
- Stir eggplant into ground red meat aggregate; cook dinner and stir until eggplant is smooth, about 5 minutes. Remove skillet from heat and set apart to allow mixture to cool.
- Drain extra water from bread crumbs and sell off into a massive bowl; add floor beef combination, half of the tomatoes, rice, Italian cheese combination, egg, and basil. Stir the mixture until ingredients are frivolously blended, including more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the aggregate and put right into a big baking dish. Top with last tomatoes and cover dish with aluminum foil.
- Bake in preheated oven for 20 mins, dispose of foil, and hold baking until starting to brown around the edges, about 10 minutes greater.
Notes :
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