Stuffed Eggplant

Instructions 

1. Prepare the Eggplants:
   • Preheat your oven to 375°F (190°C).
   • Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a ½-inch shell. Chop the flesh and set aside.
2. Cook the Filling:
   • In a large skillet, heat a drizzle of olive oil over medium heat.
   • Add the chopped onion and bell pepper, and sauté until softened (about 5 minutes).
   • Add the minced garlic and ground beef, cooking until the beef is browned. Drain any excess fat.
   • Stir in the chopped eggplant flesh, diced tomatoes, cooked rice, oregano, basil, salt, and pepper. Cook for another 5-7 minutes until everything is heated through.
3. Stuff the Eggplants:
   • Place the eggplant halves in a baking dish. Fill each half with the beef mixture.
   • Top with shredded cheese.
4. Bake 
   • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve: 
   • Let cool for a few minutes, then garnish with fresh parsley or basil if desired. Enjoy!