1 large. eggplant
3 T. olive oil
1/2 lb. ground beef
salt and pepper
1 small onion, diced
1 red pepper, diced
3 cloves minced garlic
1/2 c. freshly chopped parsley
1/2 c. freshly chopped basil leaves
1 1/4 c. Romano cheese, grated
1/4 c. bread crumbs
2 chopped tomatoes
Preheat oven to 350º.
Cut eggplant in half and scoop out the center, leaving enough eggplant inside the skin so that it holds its shape when baked. Boil the scooped out center in a small amount of water until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1 T. olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain beef, removing extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan, add the remaining 2 T. olive oil and saute the onion, peppers, and garlic together.
In a bowl, mix together the cooked eggplant, veggies, beef, herbs, 1 c. cheese, bread crumbs and the egg.
Fill in the scooped-out eggplant halves with this mixture, dividing evenly between the 2 halves.
Top with chopped tomatoes and the remaining 1/4 c. of cheese, season with salt and pepper. Place on an oiled tray, bake for 50 minutes in preheated oven. Let cool briefly.