Hi Rich!

That sounds like an awesome recipe! Thanks for sharing it.

I neglected to mention; the part that I scooped out of the halves was added into the meat/tomato mix so it won’t go to waste.

🙂 Rich

Hello Lydia, Anuja and Hetal,

Try using the purple, I suppose “Italian” eggplant, the usual egg-shaped variety found all year long in any American grocery store, for stuffing. I halve them the long way, brush with olive oils, salt and pepper the cut sides and microwaver them, face down, for around 10 minutes, or until just soft to the touch.

I then scoop out around half the center from each half leaving at least one inch meat all around.While all of this is going on I brown a half pound lean ground beef with onions and choice of seasoning. Then I mix in enough marinara sauce and parmasan cheese to keep moist. All of this is divided and packed into the waiting half shells, ending by rounding off the tops and sprinkeling with mozzarela. Pop it back into the 350 degree oven for 15 or so minutes. Let cool a bit and serve.

Hope this helps out. It is good and easy to do. Rich

Here it is, October 30th and I still have eggplants hanging from the bush I planted in my flowerbed.I have been wondering how I was going to use them up. This is a great and simple recipe.

By the way, Happy Diwali!

Thanx, Rich

Hi Umu,

Yes, roasting on the stove is also a great way to make this dish. We’re glad you and your husband enjoyed it.