NY2ATL's LOW CARB RECIPES
Stuffed Eggplant Parmesan
Stuffed Eggplant Parmesan
1/2 pound lean ground beef 2 tablespoons olive oil2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
1/2 cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 teaspoon chopped fre****alian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese
Preheat oven to 325..
- Brown the ground beef. Drain excess fat.
- Heat olive oil in a large skillet over medium high heat.
- Roughly chop eggplant centers, and add to the pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned.
- Add eggplant mixture to the ground beef and spoon back into eggplant shells, and sprinkle each with Parmesan cheese, and parsley.
- Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
- Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
