Eggplant & Mozzarella Stuffed Shells

• 1 lb eggplant (washed, peeled and diced)
• 1 lb lean ground beef (or any other lean meat)
• 1 (12 ounce) box jumbo pasta shells
• 12 cup onion (diced)
• 2 garlic cloves
• 1 tablespoon mixed Italian herbs
• 1 teaspoon extra virgin olive oil
• 12 tablespoon salt
• 26 ounces spaghetti sauce
• 4 cups mozzarella cheese (shredded)

1. Add one quart water and 1/2 tbsp salt to a small saucepan and bring to a boil.
2. Wash, peel and dice your eggplant(s), about 1/2 inch cubes, and add to saucepan.
3. Boil about 20 minutes until eggplant is mostly translucent.
4. In a large saucepan, prepare jumbo shells as directed.
5. Dice 1/2 medium onion and crush 2 cloves garlic.
6. In a ten inch skillet, saute onions and garlic in 1 tsp extra virgin olive oil for five min, then add and brown ground beef (or other lean meat).
7. Drain eggplant.
8. In a large bowl, mash eggplant thoroughly.
9. Then add the beef and onion mixture and 3 cups of mozzarella cheese.
10. Mix until the cheese melts and you have a nice gooey blob.
11. Preheat oven to 350.
12. Spray or grease a 13x9 baking dish.
13. Drain jumbo shells and stuff each with about 2 tbsp or so of the eggplant mozzarella mixture.
14. Arrange into 3 rows of 8 shells.
15. Cover the shells with your favorite spaghetti or pasta sauce, then top with the remaining 1 cup of mozzarella cheese.
16. Bake about 30 minutes or until cheese just begins to brown.
17. Remove and let cool about 5-10 minutes and serve!

lean ground beef, jumbo pasta shells, onion, garlic, mixed italian herbs, extra virgin olive oil, salt, spaghetti sauce, mozzarella cheese

Taken from www.food.com/recipe/eggplant-mozzarella-stuffed-shells-337159 (may not work)