Baked Veal Stuffed Eggplant
|Eggplants||2 1⁄2 Pound (2 Medium Ones, 1 1/4 Pound Each)|
|Olive oil/Vegetable oil||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped onions||1 Cup (16 tbs)|
|Minced fresh garlic||1 Tablespoon|
|Sliced mushrooms||2 Cup (32 tbs)|
|Ground veal||10 Ounce|
|Canned crushed tomatoes||1 Cup (16 tbs)|
|Basil leaves||1 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Cooked elbow macaroni||1 1⁄2 Cup (24 tbs)|
|Mozzarella cheese||4 Ounce, shredded|
|Grated parmesan cheese||1 1⁄3 Tablespoon|
1. Cut each eggplant in half lengthwise; blanch halves in boiling water for 1 to 2 minutes, then drain. Let eggplant halves cool slightly.
2. Using a spoon, scoop pulp from each half, leaving about a 1/4-inch-thick shell; set shells cut-side down on paper towels and set aside. Chop pulp and reserve.
3. In 3-quart saucepan heat oil; add onions and garlic and saute over medium heat just until onions soften, about 1 minute. Increase heat to high, add mushrooms, and saute, stirring constantly, until all liquid evaporates, about 3 minutes. Add veal and stir quickly to break up large pieces; cook, stirring constantly, until veal loses pink color and begins to brown. Stir in tomatoes, seasonings, and reserved eggplant pulp. Reduce heat to low and cook until mixture is slightly thickened, 5 to 8 minutes.
4. Preheat oven to 375°F. Remove pan from heat and stir in macaroni. Fill each reserved eggplant shell with 1/4 of the veal mixture; top each with 1 ounce mozzarella cheese, then sprinkle with 1 teaspoon Parmesan cheese. Bake until cheese is bubbly, 20 to 25 minutes.