You are here

Baked Veal Stuffed Eggplant

Diet.Guru's picture
Ingredients
  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
  Salt 1⁄2 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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Eggplant

Rate It

Your rating: None
4.12
Average: 4.1 (15 votes)