Eggplants stuffed with ground beef

Ingredients:

• 1 large eggplant
• 3 tbsp. l. olive oil
• 250 g of ground beef
• 1 small onion, cut into rings
• 1 red bell pepper, diced
• 3 cloves garlic, finely chopped
• 1/2 cup chopped parsley leaves
• 1/2 cup chopped basil leaves
• 1 and 1/4 tbsp. grated Pecorino Romano cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 tomatoes (chopped)

Preparation:

1. Preheat oven to 175 - 180 °C.
2. Cut the eggplant in half and carefully scoop out the core, leaving enough flesh to hold its shape during baking. Boil the scooped-out core until soft, about 10-12 minutes.
3. Meanwhile, heat 1 tablespoon of olive oil in a medium saucepan. Season the ground beef with salt and pepper. Place the ground beef in the saucepan and cook until all the liquid has evaporated and the meat is browned. Remove any excess fat from the ground beef with a paper towel. Let cool slightly and finely chop with a knife to remove any large pieces of meat. In another medium saucepan, sauté the onion, pepper, and garlic in 2 tablespoons of olive oil.
4. In a bowl, mix the boiled eggplant pulp, vegetables, prepared minced meat, herbs, 1 cup of cheese, breadcrumbs and an egg. Fill the eggplant halves evenly with the filling. Top with chopped tomatoes and the remaining 1/4 cup of grated cheese; season with salt and pepper.
5. Move it stuffed eggplants Place on a greased baking sheet or baking dish and place in a hot oven for 50 minutes.
6. Cool the finished dish slightly, cut into several slices and serve.