Yesterday I gave my grandmother's tiela recipe (zucchini potato casserole and I can't figure out how to make the linky think work). It seemed kossack foodies like it so today it's stuffed eggplant. Again, I hope you all like it.
1 lb of ground meat (beef, turkey, pork, veal or any combo)
1 egg
1 can 15 oz tomato sauce
1/2 cup seasoned bread crumbs
1/2 teaspoon dried parsley and basil
1/4 teaspoon dried oregano
1 clove garlic minced
1/8 to 1/4 teaspoon black pepper (to taste)
1/4 cup grated cheese like romano, parmesan or locatelli
1 large eggplant
You can substitute stale bread for the bread crumbs. Soak in water and squeeze out excess water. Use less tomato sauce in meat. Add more seasonings. If you have fresh herbs, use them just chop fine.
Cut eggplant length wise and scoop out pulp leaving intact shells to fill. Cube or dice the eggplant and either steam or microwave the pulp and the shells til soft. Meanwhile. Mix ground meat, egg, 1/2 can tomato sauce, bread crumbs, herbs, garlic, and cheese and add the cooked eggplant pulp (cooled) and mix as if for meatloaf. Stuff the eggplant shells and use the other 1/2 can tomato sauce to pour over the meat. Put in baking dish, cover and bake for an hour at 350 degrees til meat is done.
I'm looking forward to the comments.