Italian Stuffed Eggplants
|Lean ground beef||1 Pound|
|Onion||1 Small, chopped|
|Red pepper||1 Small, seeded and chopped|
|Tomato||1 Large, chopped|
|Savory seasonings cook blend||1 Teaspoon|
|Sliced black olives||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Shredded mozzarella cheese||2 Ounce (1/2 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Place eggplant in shallow casserole dish; pierce with tines of fork.
Bake 1 hour or until tender.
Remove from oven; cut in half and scoop out seeds.
Meanwhile, prepare filling.
Brown beef in medium frying pan over medium high heat.
Add vegetables; saute just until tender.
Stir in Cook Blend, olives and tomato sauce.
Stuff eggplants; top with cheeses.
Bake 30 to 45 minutes or until center is hot and bubbly.
Cut eggplants in half to serve.