• 2 medium eggplant
  • Oil
  • Salt and pepper
  • 1 c. chopped onion
  • 4 T. olive oil or vegetable oil
  • 1 lb. ground beef
  • 1 T. fresh chopped parsley
  • 1 c. peeled, seeded and chopped tomatoes
  • 1 c. cooked rice
  • ¾ tsp. salt
  • Parmesan cheese (optional)


Cut eggplants in half-length wise.  Make several cuts on the exposed flesh.  Sprinkle with salt and drain 30 minutes, flesh side down.  Squeeze and pat dry.  Brush with oil.  Put a little water into baking pan and bake egg plants at 400 degrees, cut side up, 15 – 20 minutes.  Scoop out flesh leaving 1/2 – inch of flesh on shells.  Sprinkle eggplants with salt and pepper. Chop flesh.  Sauté onions in oil several minutes then add eggplant flesh and sauté until golden brown.  Remove from skillet and brown beef.  When beef is browned add eggplant mixture, parsley, tomatoes, rice and salt.  Mix well; fill eggplant shells and place in a baking dish.  Sprinkle with parmesan cheese if desired.  Bake at 400 degrees approximately 20

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