Ultimate Stuffed Eggplant (aubergine)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 large eggplant
• 1 lb ground beef
• 1 medium onion, chopped finely
• 1 bell pepper, chopped finely
• 1 cup cooked rice
• 2 cups spaghetti sauce
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon garlic powder, to taste

Recipe

• 1 cut eggplant in half lengthwise and scoop out the centers without tearing the outer skin, i use a spoon and a knife to carefully do this. i like to leave just a bit of the part inside, it takes on the flavors of the filling well after it's been baked and just adds to it.
• 2 cut up the eggplant center into small cubes. lightly brown meat and season with salt, pepper & garlic powder to suit your taste.
• 3 add onions, bell peppers and the cubed eggplant and cook until tender adding more seasoning if necessary to your own tastes.
• 4 add about 1/4 cup of the tomato sauce when the mixture is almost ready.
• 5 add the cooked rice and stir well.
• 6 put some olive oil in the bottom of a baking dish and place your eggplant shells inside.
• 7 fill the uncooked eggplant shells with mixture, and pour the tomato sauce over the eggplants.
• 8 sprinkle with fresh grated parmesan.
• 9 cover the baking dish with foil and bake for 30-40 minutes, in a preheated 180 celsius or 350 fahrenheit oven.
• 10 *hint spray foil lightly with olive oil or pam before baking so that it won't stick to the eggplants while baking.