5 tablespoons olive oil, divided, plus more for greasing pan and eggplant shells
¾ lb ground sirloin
1 28 oz can whole, peeled San Marzano tomatoes
2 teaspoons dried oregano
½ teaspoon sugar
Pinch of red pepper flakes
⅓rd cup fresh basil, chopped
Kosher salt
Freshly ground pepper
Parmesan cheese
Instructions
Preheat oven to 375 degrees.
Cut each eggplant in half, length-wise. Using a medium-sized spoon, scoop out the interior of the eggplant and chop, making sure to leave the shells in tact.
In a large, non-stick skillet over medium heat, pour 3 tablespoons olive oil and add the onions. Season with salt and pepper. Sautee onions until soft, about 3-5 minutes, and then add the garlic.
While onions and garlic are cooking, place the eggplant shells on a greased baking sheet. Drizzle eggplant shells with a little oil and rub in with your fingers. Season oiled shells with salt. Place in the oven.
Once the onions and garlic have softened, add the chopped eggplant as well as the remaining 2 tablespoons of olive oil. Sautee eggplant until it takes on a golden brown color, about 5 minutes. Add the sirloin--seasoning it well with salt and pepper--and cook until no longer pink. Adjust the flame to medium-high and add the can of whole peeled tomatoes and its juice. To the mixture, add oregano, sugar, red pepper flakes. Allow the tomato/beef mixture to simmer for around 5 minutes or until the liquid has been reduced by half. Stir in the fresh basil and remove from heat. Season to taste with salt and pepper.
Remove eggplant shells from the oven. Fill with the cooked eggplant/beef mixture and finish with finely grated parmesan cheese. A final sprinkle of fresh basil never hurt anything.
Enjoy warm with a glass of Sangiovese or Nebbiolo. Gaze at chubby baby pictures on countertop and feel immensely satisfied.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/supper-all-weekend-long-stuffed-baby-eggplant/