1 large eggplant
1/4 c. onion, chopped
1 clove garlic
2 tbsp. oil
2 c. cooked beef
1 c. cooked rice
1 can tomato paste
2 tbsp. dried basil
1/4 tsp. salt
1/8 tsp. pepper
1 c. Mozzarella cheese, shredded

Cut eggplant in half lengthwise. Scoop out pulp. Place cut side up in baking dish. Chop eggplant. In pan, saut chopped eggplant, onion and garlic in oil for 5 minutes until eggplant is soft. Remove from heat. Stir in remaining ingredients, except cheese. Spoon meat and rice mix into eggplant shells. Cover with foil. Pierce foil in several places to allow steam to escape.

Bake at 350°F for 50 minutes until fork-tender. Remove foil. Sprinkle with cheese.

Bake uncovered about 4 minutes longer or until cheese is melted. Cut each in half to serve.