Greek Stuffed Eggplant

Recipe by: Roche Bros

Servings

Prep time

25 minutes

Cook time

35 minutes

Calories

397 kcal

Directions

Preheat oven to 350°; coat rimmed baking pan with 1 tablespoon oil. With large spoon, leaving a 1/2-inch wall, scoop out flesh from eggplants; chop. Rub inside eggplant shells with 1 tablespoon oil and 1/4 teaspoon each salt and pepper; place cavity side up on prepared pan.
In large skillet, heat remaining 1 tablespoon oil over medium heat; add onion and cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add beef, oregano, cinnamon, allspice, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes, breaking up beef with side of spoon. Add eggplant; cook 2 minutes, stirring occasionally. Add tomatoes with juice; cook 2 minutes, stirring occasionally. Remove from heat; stir in parsley.
In small bowl, stir breadcrumbs and cheese; stir 1/4 cup into beef mixture. Fill eggplant shells with beef mixture; sprinkle with remaining breadcrumb mixture. Bake 35 minutes or until eggplant is tender.