Stuffed Eggplant

2 medium eggplants – halved lengthways
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s oregano leaves
2 teaspoons Whittington’s dried basil leaves
2 x 400 gram tins Bella Lucia Peeled Tomatoes
1 cup fresh breadcrumbs
¼ parmesan cheese
700 grm beef mince
Splash olive oil
Salt and Pepper, to season
½ cup grated Tasty Cheddar for top
1 small onion, finely chopped

Preheat oven to 180°. Scoop out the flesh of the halved eggplant leaving approx. 5mm of thickness in the shell Chop the removed flesh and keep aside. In a frying pan add oil and sauté onion and garlic until soft. Add mince to the pan and season with salt and pepper. 
Cook for approx. 5-8 minutes or until the mince is cooked through. Add tomatoes, parsley, oregano and basil. Bring to boil and then add eggplant flesh and simmer till mixture has cooked through approx. 30 minutes. Remove the pan from the heat, cool slightly, then add the breadcrumbs and parmesan into the mixture. Spoon mixture evenly into eggplant shells, filling firmly and slightly moulded at top. 
Finish with grated cheddar on top. Place on an oiled baking tray and cook in the preheated oven for approx. 35-40 minutes until cooked through and golden on top.
Serves: 6-8 
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