[senior citizen]

BAKED STUFFED EGGPLANT

1 large eggplant
3 tablespoons olive oil, (save half for end)
1/2 pound ground beef (or 1/2 pound sweet Italian sausage)
Salt and black pepper
1 onion, diced
1 red pepper, diced
3 cloves garlic, minced
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped basil leaves
1 1/4 cup grated Pecorino Romano cheese, (save half for end)
1/4 cup Progresso Italian bread crumbs
1 egg
2 chopped Roma tomatoes (or skip and just serve with marinara sauce; see below)
　
Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. It should look like a "boat" shape. Don't scalp it too much or it will be difficult to stuff.

Meanwhile, in a medium saute pan heat 1 tablespoon of the olive oil over medium heat.

Season the beef with salt and pepper. If using the Italian sausage, just crumble and saute.

Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Crumble it up......as you saute.

Drain the beef, removing the fat. Let cool. Ditto if you are using the sausage.

In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the chopped eggplant which you took out of the original "boat", the onions, peppers and garlic together. In other words, all of the veggies..........saute together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef/sausage, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped Roma tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled casserole baking dish, with low sides and bake for 50 minutes in preheated oven.

Let cool briefly, slice widthwise (for 4 small appetites) or leave whole for 2 large appetites, and serve.

NOTE: I like to sprinkle some shredded mozarella on the top rather than the tomatoes.

I then serve, on the side, some simple marinara sauce to spoon over. A popular recipe.

Great with a simple romaine salad.....and artisan bread