2 medium eggplants
3 Tablespoons olive oil
1/2 pound ground lamb
Salt and Pepper
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1/2 cup fresh basil, chopped
1 1/4 cup grated high quality Pecorino Romano cheese
1/3 cup Italian bread crumbs
1 egg
2 chopped tomatoes
Instructions
Heat oven to 350F.
Cut eggplants in half and scoop out center with spoon, leaving just enough meat on the inside for that it holds its shape. Cut the spooned out eggplant into 1" pieces. Place in saucepan and add water just to cover the eggplant. Boil until soft - about 10 minutes. Drain well.
In another saucepan, heat 1 Tablespoon olive oil. Add lamb and cook until browned. Season with salt and pepper. Remove from pan and drain pan of any grease. Wipe the pan clean and add 2 Tablespoon olive oil. Saute onion, red pepper and garlic until soft.
In bowl, mix together cooked eggplant, onion mixture, basil, cooked lamb,1 cup cheese, egg and bread crumbs.
Fill scooped-out eggplant halves with this mixture, evenly filling each half. Top with chopped tomatoes and remaining cheese. Season with salt and pepper.
Spray the bottom of baking dish with cooking spray. Place stuffed eggplant in dish. Bake for 50 minutes.
