2 eggplants (about 1 lb. each)
1 1/2 tsp. salt
1/4 tsp freshly ground pepper
1 lb. 85% lean ground beef
1 c. chopped onion
1 tbsp. minced fresh parsley
1/2 tsp. dried oregano
1 (6 oz.) can tomato paste
2 tbsp. Worcestershire sauce
1 tbsp. grated Parmesan cheese

Preheat oven to 350°F. Cut eggplants in half lengthwise; scoop out centers, leaving 1/2 inch walls. Sprinkle shells with salt and pepper and place cut side up in a large shallow baking dish. Chop scooped-out eggplant centers and set aside.

In a large frying pan, brown the meat, stirring; pour off fat. Stir in chopped eggplant, onion, parsley, and oregano. Cook over medium heat about 10 minutes or until tender, stirring occasionally.

Add tomato paste and Worcestershire sauce; mix well. Spoon about 3/4 cup of the mixture into each eggplant shell. Sprinkle with cheese. Cover with foil and bake 45-50 minutes.

1 serving = 1/2 eggplant with stuffing.