Stuffed Eggplant

I love eggplant but it's one of those veggies that tend to get overlooked, a lot.  Aside from Eggplant Parmesan which is I guess the most known way to eat Eggplant, you don't really see many people talk about it....which is a shame in my eyes.

Eggplant is not only healthy but delicious so I try to find ways to incorporate it into my diet.  Today I prepared some Stuffed Eggplant, nothing fancy, nothing too complicated, just a few ingredients.  Here's how I did it:

Stuffed Eggplant

3 Eggplants
1 lb ground beef
1 can tomatoes and chilies, drained
1/2 cup white wine
Salt and Pepper to taste
Paprika
olive oil
garlic cloves, diced
Small can of tomato sauce
Parmesan Cheese
Shredded Monterey Jack Cheese


Start by putting a bit of olive oil in a big skillet, about 2 tablespoons or so.  Add the diced garlic and cook for a minute or so, do not let the garlic burn.  Add the can of tomatoes and chilies, then add the ground beef and cook until meat is browned.

Add the wine, salt and pepper, paprika and small can of tomato sauce.  Cook for a few minutes to let the flavors combine.  Add some parmesan cheese to taste, stir well and then turn the heat off and set aside.

Chop the top off the eggplant, then slice it lengthwise. 

Scoop the eggplant insides out, cut into small chunks and then add to the meat mixture.

Fill a large pot with water, bring to a boil and add the eggplant halves, cook for 10 minutes or until cooked through and tender.  Remove from the pot, drain and place in a baking dish.

Fill the eggplants with the meat filling. 

Bake in a 350 degree oven for about 20 minutes, remove from oven, sprinkle with shredded monterey jack cheese and pop back in oven for another 5 minutes or until cheese has melted.  Serve immediately!