Stuffed Eggplant/Berenjenas Rellenas
Submitted by: Brenda Prieto
Number of Servings: 4
Category: Main Dish
Ingredients
1 large eggplant
2 pounds ground beef
3 cups cheese
Tomato Sauce (favorite jarred sauce or make your own)
Fresh Garlic (1 head)
Olive Oil
Salt
Instructions
Preheat the oven to 300 degrees Fahrenheit.
Cut the eggplant vertically into 4 equal parts and place them in a bowl with salted water for 20 minutes to remove the bitterness from the eggplant.
While the eggplant is soaking, prepare the meat.
Chop a clove of garlic.
Heat some oil in a frying pan. Add some of the garlic and cook until it turns brown. Add the ground beef and cook until the meat is cooked through. When it is cooked, add the tomato sauce. Cook until the sauce starts to boil then turn off the heat.
Take the eggplant out of the salted water and pat them dry. Coat the eggplant with olive oil and garlic. Put them on a baking sheet and bake for 10 minutes. Turn the eggplants over and bake for another 10 minutes. If the eggplants are not cooked through, continue to bake them until they are cooked.
Once the eggplants are cooked, add the meat mixture to the top of the eggplant and top with grated cheese. Put eggplant back in the oven for another 5 minutes to melt the cheese.