Baked Eggplant with Savory Meat Filling

★Ingredients

2 large eggplants

1 onion, finely chopped

2 tablespoons olive oil

2 cloves garlic, minced

1 pound ground beef (or lamb)

1 cup canned tomatoes, diced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs

Fresh parsley, chopped (for garnish)

Preheat the oven to 375°F (190°C).
Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about 1/2-inch thick shells. Chop the scooped-out flesh and set aside.
Brush the eggplant shells with olive oil and place them on a baking sheet. Bake in the preheated oven for about 20 minutes, until tender.

While the eggplants are baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
Add the ground beef to the skillet and cook until browned. Drain any excess fat.
Stir in the chopped eggplant flesh, canned tomatoes, oregano, basil, salt, and pepper. Cook for about 10 minutes, until the mixture is well combined and heated through.

Remove the eggplant shells from the oven. Spoon the meat mixture into the eggplant shells, filling them generously.
Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the stuffed eggplants.

Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the tops are golden brown and crispy.

Enjoy!