Stuffed Eggplant

Ingredients

1 large eggplant
2 Roma tomatoes
1 lb. ground beef
1 cup shredded cheese
1 packet Healthy Solutions Italian Meatballs spice blend
3 tbsp. olive oil
1 medium onion, finely diced

Directions

Preheat oven to 350°F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Cut removed eggplant into bite size pieces, about 1 inch each.

Add 1 tbsp olive oil to a large skillet. Turn to medium heat. Add the diced onion and sauté until soft and starts to just turn brown. Add the ground beef and packet of Italian Meatballs spice blend to the skillet, breaking it up while sautéing until the beef is no longer pink. Add the chopped eggplant to the skillet and sauté for an additional 5 minutes. Remove skillet from heat and allow to cool for 10 minutes. Mix in 1/2 cup shredded cheese to the meat and eggplant mixture.

Drizzle the bottom of an oven safe baking dish with 1 tbsp olive oil. Place the eggplant halves into the baking dish. Fill the scooped-out eggplant halves with the cooled mixture, dividing it evenly between the two halves.

Top with sliced tomatoes and the remaining 1/2 cup of shredded cheese. Drizzle the remaining tbsp. of olive oil over the top of each eggplant. Bake for 45-50 minutes, until hot and bubbly. 

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