Ingredients
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
2 large eggplants
1 lb (450 g) ground beef or lamb
1 medium onion, finely chopped
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp ground cumin
Salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Eggplants:
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise. Scoop out the flesh, leaving about a ¼-inch (0.6 cm) thick shell. Set the flesh aside.
Place the eggplant shells on a baking sheet, drizzle with olive oil, and season with salt. Roast in the preheated oven for about 20 minutes, or until they begin to soften.
Prepare the Filling:
While the eggplant shells are roasting, chop the eggplant flesh into small cubes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the ground meat, breaking it up with a spoon, and cook until browned.
Add the diced eggplant, canned tomatoes, tomato paste, oregano, basil, cumin, salt, and pepper. Cook the mixture for about 10-15 minutes, or until the eggplant is tender and the flavors are well combined.
Assemble the Dish:
Remove the roasted eggplant shells from the oven. Spoon the meat filling into each shell, filling them generously.
Sprinkle the mozzarella and Parmesan cheeses over the top of each stuffed eggplant.
Bake and Serve:
Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.
Enjoy.