we love eggplant around our house. we both grew up on it, and love it in italian and asian recipes alike. however, some people aren't as comfortable with eggplant...and this is a good recipe to try if that is the case because eggplant isn't the starring role, but a supporting player to the juicy beefy mixture in the center. give it a try and i'm sure you'll be a convert!
2 medium eggplants
1 pound ground beef
1 medium onion, finely diced
4 cloves garlic, thinly sliced
1 tablespoon fresh rosemary, finely minced
1 tablespoon fresh sage, finely minced
1 tablespoon fresh thyme, finely minced
1 cup breadcrumbs
1 cup shredded mozzarella cheese
salt and pepper
in a large pan, heat about 3 tablespoons of olive oil over medium high heat, and add the onions and garlic. stir through until they are soft and glassy. meanwhile, mince the sage, rosemary, and thyme and add to the pan with the onions and garlic. once done, remove from the heat and set aside.
in a large bowl mix the beef, onion mixture, egg, mozzarella cheese, and breadcrumbs gently, being careful not to overwork, but being sure to incorporate everything well. set aside.
preheat the oven to 375 degrees.
wash the skin of the eggplants well. then, slice the eggplants in half lengthwise - and using a paring knife and a large spoon - scoop out the flesh inside leaving a "wall" of eggplant to hold the beef mixture. salt the insides of the eggplant, and place them onto a baking sheet. fill them with the beef mixture, being sure to keep it "loose" and not over pack it. top with a few tablespoons of marinara sauce, and pop into the oven for 45 minutes. top with feshly grated parmesan cheese, and serve hot. enjoy!
this is tasty and filling. it could be made with ground turkey breast if you are concerned about fat and calories, and i think it would taste just as good. this is essentially my meatball mix, and i will probably do a meatball sub recipe in the next few weeks...because this got the hubby asking for it!