I served this entree with corn on the cob.
Yield: 2 Servings
2 small eggplant
1/4 cup olive oil
1/2 cup ground beef
2 garlic cloves. minced
1/4 cup breadcrumbs
1/4 cup green pepper; chopped
1/4 cup onion; chopped
4 cherry tomatoes, chopped
Salt and pepper to taste
2 tablespoons chopped fresh basil
½ cup shredded mozzarella
Cut a thin slice off the top of each eggplant. Set the tops aside. Scoop out eggplant flesh, leaving 1/2 inch shells. Chop the flesh into small
cubes. Lightly salt the inside of the eggplant shells.
Heat the oil in a medium skillet.
Add all the ingredients except the mozzarella and saute until the meat is cooked and the eggplant is tender. Pour the mixture into a small bowl to cool slightly. Stir in the mozzarella. Fill the two eggplants equally with the mixture. Place the tops on. Place the stuffed eggplant in a baking dish coated with cooking spray.
Bake in a 350-degree oven F for 45 minutes or until the eggplant shells are tender.