Stuffed Eggplant Recipe
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Contributor: |
Contributor: Grandma Angeline Mazzei /Angela Ventura
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Eggplants with stem cut off and sliced length-wise
1 and 1/2 pounds ground beef
1/2 loaf stale Italian bread
2 eggs
1/2 cup grated Romano Cheese
salt
pepper
garlic powder
oregano
parsley -chopped
tomato or spaghetti sauce
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Directions: |
Directions:Place eggplants (already cut in half) in large pot covered with cold water. Bring to a boil and cook for about 20 minutes.
Scoop out insides, leaving about 1/4 inch in shell. Drain scooped insides and remove most of seeds. Then chop up.
Soak old bread in cold water.. Squeeze out water and place bread in large bowl with ground meat. Add chopped insides of eggplant and the rest of ingredients. Mix all together.
Salt the insides of the eggplant shells. Place meat mixture (heaping) into shells that have been placed on a shallow baking pan. Coat the top of each with light coating of butter.
Bake for 1 and 1/2 to 2 hours at 325º
1/2 to 1 hour before done, cover stuffing with tomato or spaghetti sauce. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a recipe that my Grandma always made in the summer with the eggplants grown by my Grandpa in his garden. Eggplants are called "melanzane" in Italian, and this dish is a favorite served when we visited the relatives in Calabria!
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