Instructions

Wash 8 medium eggplants and cut in half lengthwise. With a spoon, scoop out most of the pulp. Remove seeds from pulp and keep half off to the side (for the stuffing), salt the insides and let sit for at least 30 minutes. Then rinse and set aside (upside down or something).

Meat Stuffing

In a bowl, mix together:

• chopped pulp from the eggplants above,
• 1 lb. extra-lean ground beef,
• 1 egg,
• 1 clove garlic (minced, passed through a garlic press, or smashed with a hammer),
• 3-4 tbsp. chopped fresh parsley,
• 3-4 tbsp. Parmesan cheese,
• maybe a little cooked rice (optional),
• ½ tsp. salt and ¼ tsp. black pepper.

Breadcrumb Stuffing

In a small bowl, mix together:

• 1 cup breadcrumbs,
• 3-4 cloves fresh garlic (minced),
• 2 tbsp. olive oil,
• 2-3 tbsp. chopped fresh parsley,
• the juice from 1 fresh lemon,
• ½ tsp. salt and ¼ tsp. black pepper.

Toss ingredients thoroughly with a fork until all breadcrumbs are well coated.

Cooking

Salt and pepper the eggplant shells and stuff them. Place on oiled baking dish. Add a little water to bottom of baking dish. Drizzle olive oil over top and bake covered with foil at 365°F for 40 minutes. Then uncover and bake another 40 minutes.