Beef-Stuffed Eggplant

Name: Beef-Stuffed Eggplant
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: ½ cup raw rice; ¾ cup cubed fresh tomatoes; 1¼ pounds ground lean beef; 1½ cups finely chopped onions; 4 tablespoons grated Parmesan cheese; Freshly ground pepper; ¼ cup chopped parsley; Juice of 1 lemon; 1 teaspoon finely chopped garlic; 1 tablespoon olive oil; Salt to taste, if desired; 2 medium to large eggplants (about 1¼ pounds each)

Preparation info

Yield:
4
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 medium to large eggplants (about 1¼ pounds each)
Salt to taste, if desired
1 tablespoon<

Americas
United States
Dinner
Gluten-free

Method

Preheat the oven to 400 degrees.
Split the eggplants in half lengthwise. Run a sharp paring knife around the inside perimeter of each half, about 1 inch from the