Ingredients

The following ingredients have 4 Servings
  • 1 pound(s) lean ground beef or cubed chicken breast; cooked and drained
  • 1 - large eggplant sliced in half lengthwise
  • 3/4 cup(s) chopped onion
  • 1/2 - red bell pepper, chopped, about 3/4 cup
  • 1 teaspoon(s) garlic salt
  • 1 teaspoon(s) basil, dried
  • 1/ 2 teaspoon(s) ground black pepper
  • 1/2 teaspoon(s) parsley flakes
  • 1/2 teaspoon(s) oregano, dried
  • 3 tablespoon(s) olive oil
  • 2 - firm tomatoes, diced
  • 1/2 cup(s) parmigiano reggiano divided (parmesan cheese)
  • 3/4 cup(s) seasoned panko bread crumbs
  • 2 tablespoon(s) melted butter
  • 24 ounce(s) marinara sauce, divided
  • 1-2 cup(s) mozzarella cheese (low-fat or part-skim), grated

Instruction

  • Heat oven to 400 degrees.
  • Cut eggplant in half lengthwise.
  • Cut around inside of each half with a knife. Cut about 1/4-1/2 inch away from outer edge of eggplant. Cut all the way around inside perimeter. Be careful not to slice through the eggplant skin.
  • Slice into the inner part of eggplant in rows making 3-4 cuts lengthwise and widthwise in a checkerboard pattern. Spoon out the cubed eggplant. You may need to cut some more to make each one about the size of a sugar cube. Set aside.
  • Pour marinara sauce into a bowl and heat in the microwave until hot.
  • Into a 9x13 inch baking pan, place about 1/2 of the marinara sauce in the bottom of the pan. Set aside.
  • Place the hollowed out eggplant halves cut side down. Poke with a sharp knife randomly through the flesh in several areas.
  • Place eggplant cut side up into the pan of marinara sauce.
  • Cover tightly with foil. Place in oven and bake at 400 degrees for 20 minutes.
  • Cook ground beef or cubed chicken breast. I broiled my beef in the oven ahead of time. You may choose to fry or bake the meat until cooked thoroughly. Salt and pepper to taste. Add to a large bowl.
  • While the eggplant is baking, add 2 Tbsp olive oil to a pan. Sauté the eggplant cubes with the diced tomato. Cook until eggplant softens (about 10 minutes). Remove from pan and add to a bowl.
  • Into the pan add the remaining olive oil. Sauté the onions and peppers together until the onion is golden.
  • Add mixture to bowl with eggplant mixture.
  • Season the mixture with the basil, oregano, parsley, garlic salt and black pepper.
  • Add in the cooked beef or chicken. Toss together.
  • Add in 1/4 cup Parmesan Reggiano cheese.
  • Toss mixture together.
  • Remove eggplant from the oven. Divide vegetable mixture and stuff into eggplant halves. Cover and bake an additional 20 minutes.
  • In a bowl, mix Panko bread crumbs with remaining Parmesan cheese. Add in the melted butter. Toss crumbs well with cheese and melted butter.
  • Top the eggplant with the bread crumb mixture. Bake uncovered until crumbs are golden brown.
  • Pour remaining marinara sauce over bread crumbs.
  • Top with the mozzarella cheese.
  • Bake until cheese is melted.
  • Cut each eggplant in half widthwise and serve.