INGREDIENTS:
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½ lb ground meat (turkey, beef, lamb, etc)
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1 egg
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2 tbsp bread crumbs (gluten free)
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3 scallions (sliced into rings)
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1 tbsp shredded fresh basil (plus extra sprigs for garnish)
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Salt and pepper to taste
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1 tsp dried oregano
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2 large eggplants
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Olive oil (for greasing)
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24 oz tomato sauce
INSTRUCTIONS:
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Preheat the oven to 350 degrees F. Put the ground meat, egg, bread crumbs, scallion rings, and basil strips in a large bowl, season with salt and pepper, and add the oregano.
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Mix the filling by hand.
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Cut off the stems of the eggplants and cut them in half lengthwise. Trim off some of the curved bottom, so that they will be more stable.
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Scoop out the inside of the eggplants with a spoon, coarsely dice the flesh, and gently combine with the meat mixture.
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Generously grease a casserole dish with oil and put the eggplant halves into it. Fill with the meat mixture and bake in the preheated oven for approximately 45 min.
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Pour the sauce over the top and bake for an additional 15 min.