Much like stuffed zucchini, this was pretty good. The only thing that maybe I’d change is to try to pre-cook the eggplant prior to stuffing it – or else use smaller eggplants. The shells were a little tough and not soft.
2 eggplants, or 4 small eggplants
1/2 bag frozen spinach, thawed and water squeezed out of it
1 lb. ground meat
fresh snipped sage
2 garlic cloves, minced
1 cup beschamel sauce
3/4 cup parmesan cheese, grated
Preheat the oven to 350. Slice the eggplants lengthwise and remove the center, leaving only a shell about 1/8 thick.
Salt the inside of the shells and turn them upside down on paper towels for about 30 minutes.
Place the scooped out flesh into a colander and sprinkle with salt. Let it drain for 30 minutes. Blot it dry and chop into small pieces.
Heat some olive oil in a pan. Add the ground meat and garlic and cook until the meat is done. Add the sage, salt & pepper and mix well. Add the spinach and chopped eggplant that was in the colander and cook until all is warmed up. Place it in a bowl.
Make the beschamel sauce. Let it cool slightly.
Add an egg to the meat mixture and mix well. Add the beschamel sauce and mix well. Add about 1/2 c of parmesan cheese and mix well.
Blot the inside of the eggplant shells. Grease a baking sheet and place the eggplant shells on top. Drizzle olive oil over the shells. (this is where you might want to ccok them slightly to soften).
Fill the boats with the meat mixture. Drizzle the top with olive oil and sprinkle with some parmesan cheese.
Bake, uncovered, for about 30 minutes or until they start to brown.