Lamb Stuffed Eggplant

By GrandmaFred

Lamb Stuffed Eggplant

Ingredients

• 1 medium to large eggplant
• olive oil
• 1/2 lb. ground lamb
• 1/4 c. chopped onion
• 1/4 c. chopped green pepper
• 1 tbl. chopped garlic
• 1 tomato, chopped
• 1/3 c. Italian dry bread crumbs
• 1/4 c. chopped fresh parsley
• garlic salt, pepper, cumin, cajun spice to taste
• Parmesan cheese, grated (fresh is best)

Details

Servings 2

Preparation

Step 1

Cut eggplant in half lengthwise. Remove pulp to form boats. Chop the pulp and set aside.

Brown the lamb in olive oil. Drain if needed. Add vegetables and spices. Cook until vegetables are soft. Add bread crumbs and stir. Remove from heat.

Put eggplant boats in a greased baking dish. Cut a thin slice from the outside bottom if needed to make the boats sit level. Fill the boats with the filling. Sprinkle with Parmesan.

Bake at 325 for 40 minutes. Drizzle edges of the eggplant with olive oil as needed to prevent drying out.