Author: Christy Cushing at http://nickelfoodallergy.com/
1white onion or 2 shallotsdiced
1 green or red pepperdiced
1poundground beef or turkey
1/2teaspoonground black pepper
1/2cupbread crumbsverify soy-free
1/2cupfresh parmesan cheeeseoptional
Dice the onion/shallots, red pepper and celery and set it aside.
Line one cookie sheet with parchment paper, spray it lightly with cooking oil and set it aside. Preheat the oven to 350 degrees.
Wash the outside of the eggplant and cut off the green stem at the top. Cut the eggplant in half, lengthwise.
Using a spoon, scoop out the insides of the eggplant halves or the pulp and set it aside. Leave a thin layer of the pulp all the way around the inside of the eggplant.
Place the two remaining eggplant halves on the cookie sheet lined with the parchment paper.
Cut up the eggplant pulp pieces, placing them in a small saucepan that is ¾ full of water and cover the saucepan with the lid. Boil the eggplant pulp on medium high for 10 minutes or until it’s soft. Once it's boiled, drain the water and set it aside.
Heat 1 tablespoon of olive oil on medium heat in a ceramic saucepan, sautéing the diced vegetables, seasoning the veggies with ground pepper to taste. Add the pound of lean ground beef or ground turkey and cook the meat thoroughly. Drain the meat fat.
Carefully combine the softened eggplant pulp, cooked beef and sautéed vegetables to a large bowl, as everything will be very hot! Mix in the diced tomatoes, 1 egg, only ¼ cup of the breadcrumbs and only ¼ cup of the fresh parmesan cheese.
Stuff the uncooked eggplant shells with mixed meat, egg and vegetable, bread crumb cheese mixture, sprinkling them with the fresh parsley and remaining ¼ cup of bread crumbs and ¼ cup of fresh parmesan cheese on top.
Bake the stuffed eggplant uncovered in the oven for 45 minutes. Let it cool for about 5 minutes and enjoy!
The fresh parmesan cheese adds a lot of flavor, but is optional. If you want additional spice, sprinkle some Franks RedHot sauce on top.