Melanzane Ripiene (Stuffed Eggplants)

Ingredients

Eggplants

4 medium-sized

Olive oil

2 tablespoons

Ground beef

1 pound

Onion

1 medium, diced

Garlic

3 cloves, minced

Tomatoes

2 cups, diced (fresh or canned)

Fresh basil

1/2 cup, chopped

Parmesan cheese

1/2 cup, grated

Mozzarella cheese

1 cup, shredded

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut each eggplant in half lengthwise and carefully scoop out the flesh, leaving a 1/2-inch-thick shell. Chop the scooped flesh and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
4. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent and fragrant, about 5 minutes.
5. Stir in the diced tomatoes, chopped basil, and the reserved chopped eggplant flesh. Cook for about 10 minutes, allowing the mixture to thicken and the flavors to meld. Season with salt and pepper to taste.
6. Spoon the meat and vegetable mixture generously into the hollowed-out eggplant halves.
7. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the filled eggplants.
8. Place the stuffed eggplants in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the eggplants are tender and the cheese is bubbly and golden.
9. Allow to cool for a few minutes before serving. Enjoy as a main dish or a hearty side!