1. Preheat oven to 400. 2. Pierce eggplants in 2 or 3 places and place on baking sheet. 3. Roast for 20 minutes or until tender, turning once or twice. 4. When cool enough to handle, halve lengthwise an scoop out the pulp, leaving a 1/2 to 1/4 inch shell. 5. Set shells aside. Chop pulp and let drain in a colander in the sink. 6. Heat 1 tablespoon oil in large skillet over medium heat. 7. Add onion and bell pepper, cook for 8 minutes or until tender, stirring occasionally. 8. Add garlic and beef, stirring to crumble the beef, for 5 minutes or until no longer pink. 9. Stir in eggplant pulp, oregano, and tomato sauce. 10. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick. 11. Stir in 1/4 cup cheese, salt, and black pepper. 12. Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them. 13. Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil. 14. Roast for 15 minutes or until lightly browned on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
