PORK-STUFFED EGGPLANT

Pork-Stuffed Eggplant image

My father loved to grow eggplant in his wonderful garden. Through the years. Mother learned to use it often in her cooking. We take pride in keeping this traditional fare in the family.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 large eggplant (1-1/2 pounds)
1 pound ground pork
1 egg
1/2 cup dry bread crumbs
1/2 cup grated Parmesan or Romano cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) tomato sauce

Steps:

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.

Nutrition Facts : Calories 431 calories, Fat 22g fat (9g saturated fat), Cholesterol 137mg cholesterol, Sodium 1168mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 6g fiber), Protein 32g protein.