Ingredients
1 large eggplant (1-1/2 pounds)1 pound ground pork1 egg1/2 cup dry bread crumbs1/2 cup grated Parmesan or Romano cheese1/4 cup chopped fresh parsley1-1/2 teaspoons dried oregano1/2 teaspoon salt1/2 teaspoon pepper1 can (15 ounces) tomato sauce
Preparation
Cut off stem of eggplant; cut eggplant in half lengthwise. Scoop out and reserve center, leaving a 1/2-in shell. Steam shells for 3-5 minutes or just until tender; drain. Cube reserved eggplant. In a saucepan, cook eggplant cubes in boiling water for 6-8 minutes or until tender; drain and set aside.
In a skillet over medium heat, cook pork until no longer pink; drain. Add eggplant cubes, egg, bread crumbs, cheese, parsley, oregano, salt and pepper; mix well.
Fill shells; place in a greased 9-in. square baking dish. Pour tomato sauce over eggplant. Cover and bake at 350° for 25-30 minutes or until heated through.
