|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
11 - 20 of 27 for stuffed eggplant ground beef
Preheat oven to 350°F. Cut eggplants in half lengthwise; ... with cheese. Cover with foil and bake 45-50 minutes. 1 serving = 1/2 eggplant with stuffing.
Wash peppers and cut in half lengthwise. Peel eggplant, cut in ... until paste has absorbed onion and oil. Stir in water and seasonings. Simmer 1/2 hour.
Boil eggplant until tender and ... set aside. Mix ground beef, onion, green ... Sprinkle a little extra Parmesan cheese on top. Bake at 350 degrees for 1 hour.
Halve eggplant lengthwise. Scoop out ... balls. Press firmly into eggplant shells. Top with tomato slices and cheese and bake at 375 degrees about 45 minutes.
Cut 2 medium size eggplant in half: parboil ... oil, 2 pounds ground lean beef, 1/2 cup ... tomato sauce over stuffed eggplants and sprinkle ... and pepper to taste.
Cut off and ... stems of each eggplant. Cut eggplants ... butter and saute ground beef until brown. Push ... sauce. pour over stuffed eggplant halves. Sprinkle ... Serves 6 to 8.
Cut eggplant in half lengthwise, ... mushrooms, seasonings; mix well. Add scooping. Place in shells, top with 1/2 cup tomato juice. Bake 15 to 20 minutes.
Cut eggplants in half lengthwise. ... cinnamon and nutmeg. Substitute dry red wine for lemon juice. Substitute thyme for the mint and Parmesan for the Romano.
Wash the eggplants, cut in ... minutes). Add the ground beef and continue to ... garlic and dry vermouth and cook over low heat until the eggplant is soft.
Cook eggplant in boiling salted ... cheese, garlic, eggs, beef, and salt. Refill eggplants with filling and bake at 375 degrees for 40-45 minutes. Serve 4-6.
top of page