Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: ½ pound ground sirloin; 1 tablespoon olive oil; 1 large eggplant (at least 1 pound); ⅓ cup flat-leaf parsley; 2 slices homemade white, Whole wheat, or herb bread, crusts removed; 2 slices homemade white, Whole wheat, or herb bread, crusts removed; 2 slices homemade white, Whole wheat, or herb bread, crusts removed; ¼ teaspoon crushed hot red pepper flakes; Salt and black pepper, to taste; 1½ teaspoons dried marjoram or oregano; 1½ teaspoons dried marjoram or oregano; 3 plum tomatoes, chopped; ½ cup coarse grated mozzarella cheese; 1 yellow onion, finely chopped; ¼ of a large red pepper, finely chopped; 2 tablespoons grated Asiago cheese; Salt and black pepper, to taste; ¼ cup plus 1 tablespoon olive oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

I consider stuffed eggplant to be real home cooking. This version contains meat, making it a main dish rather than a vegetable side. Serve it next to pasta with butter and parsley and a simple salad.

Ingredients

2 slices homemade white, Whole wheat, or herb bread, crusts removed
⅓ cup flat-leaf parsley

Main course

Method

Place the bread in a food processor and grind to coarse crumbs; you will have 1 cup. Add the parsley and chop to make parsleyed crumbs. Remove to a bowl and set aside.
Preheat the oven to 350°F.
Halve the eggplant lengthwise. Scoop out the in