Baked Veal Stuffed Eggplant Recipe
Ingredients
| Eggplants | 2 Medium, pounded | |
| 1 tablespoon plus 1 teaspoon olive or vegetable oil | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Tablespoon, minced | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Ground veal | 10 Ounce | |
| Crushed tomatoes | 1 Cup (16 tbs), canned | |
| Basil leaves | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 1 1/2 cups cooked elbow macaroni | ||
| Mozzarella cheese | 4 Ounce, shredded | |
| 1 tablespoon plus 1 teaspoon grated | ||
| Parmesan cheese | ||
Directions
1. Cut each eggplant in half lengthwise; blanch halves in boiling water for 1 to 2 minutes, then drain. Let eggplant halves cool slightly.
2. Using a spoon, scoop pulp from each half, leaving about a 1/4-inch-thick shell; set shells cut-side down on paper towels and set aside. Chop pulp and reserve.
3. In 3-quart saucepan heat oil; add onions and garlic and saute over medium heat just until onions soften, about 1 minute. Increase heat to high, add mushrooms, and saute, stirring constantly, until all liquid evaporates, about 3 minutes. Add veal and stir quickly to break up large pieces; cook, stirring constantly, until veal loses pink color and begins to brown. Stir in tomatoes, seasonings, and reserved eggplant pulp. Reduce heat to low and cook until mixture is slightly thickened, 5 to 8 minutes.
4. Preheat oven to 375°F. Remove pan from heat and stir in macaroni. Fill each reserved eggplant shell with 1/4 of the veal mixture; top each with 1 ounce mozzarella cheese, then sprinkle with 1 teaspoon Parmesan cheese. Bake until cheese is bubbly, 20 to 25 minutes.
2. Using a spoon, scoop pulp from each half, leaving about a 1/4-inch-thick shell; set shells cut-side down on paper towels and set aside. Chop pulp and reserve.
3. In 3-quart saucepan heat oil; add onions and garlic and saute over medium heat just until onions soften, about 1 minute. Increase heat to high, add mushrooms, and saute, stirring constantly, until all liquid evaporates, about 3 minutes. Add veal and stir quickly to break up large pieces; cook, stirring constantly, until veal loses pink color and begins to brown. Stir in tomatoes, seasonings, and reserved eggplant pulp. Reduce heat to low and cook until mixture is slightly thickened, 5 to 8 minutes.
4. Preheat oven to 375°F. Remove pan from heat and stir in macaroni. Fill each reserved eggplant shell with 1/4 of the veal mixture; top each with 1 ounce mozzarella cheese, then sprinkle with 1 teaspoon Parmesan cheese. Bake until cheese is bubbly, 20 to 25 minutes.
Chef
