Meat-Stuffed Eggplant

• 2 eggplant (1 lb. each)
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 lb. 85% lean ground beef
• 1 c. onion, chopped
• 1 Tbsp. parsley, minced
• 1/2 tsp. oregano
• 1 (6 oz.) can tomato paste
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. grated Parmesan cheese

1. Cut eggplant in half lengthwise; scoop out center, leaving 1/2-inch walls.
2. Sprinkle with salt and pepper.
3. Place cut side up in a large baking dish, shallow.
4. Chop scooped out eggplant centers and set aside.
5. Brown meat and drain off fat; stir in eggplant, onions, parsley and oregano.
6. Cook at medium about 10 minutes or until tender.
7. Add tomato paste and Worcestershire sauce; mix well. Spoon 3/4 cup of mixture into each eggplant shell.
8. Sprinkle with cheese; cover with foil and bake at 350u0b0 for 45 to 50 minutes.

eggplant, salt, pepper, ground beef, onion, parsley, oregano, tomato paste, worcestershire sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1120 (may not work)