Recipe from Millie’s Secret Stash – Stuffed Eggplant
Cook 1 lb ground sirloin until brown. Tip pan sideways and spoon off any fat.
Mince and add two onions, together with three tablespoons of olive oil. Cook over medium heat until onion turns transparent. Add a handful of fresh minced parsley and 2 minces cloves of garlic. Cook several minutes longer and set aside.
Slice a large eggplant (not the small skinny Japanese – this recipe is Italian). Leaving the stem intact. using a carved grapefruit knife, scoop out as much pulp as possible until you have a shell 1/2 inch thick. Cook halves in a saucepan in 1 cup of salted water; cook 10 minutes.
Chop the eggplant pulp, combine with meat and cook, stirring until eggplant is transparent. Season with salt, pepper, and rosemary. Stir in 1/2 can of tomato paste, diluted with a little water.
Drain and cool eggplant shells. Arrange them in a buttered baking dish and spoon in the filling to overflowing.
Sprinkle the tops with a blend of fresh bread crumbs and grated Parmesan cheese and drizze over a little more olive oil.
Bake at 350 until cooked through and golden on top – about 20 minutes.
Can serve four by cutting each half in half again. You can eat the eggplant skin.
Potpourri with Rosemarie 