BAKED STUFFED EGGPLANT PARMESAN

Steps:

• 1. Heat oven to 400 degrees.
• 2. Cut eggplant in half lengthwise.
• 3. Cut around inside of each half with a knife. Cut about 1/4-1/2 inch away from outer edge of eggplant. Cut all the way around inside perimeter. Be careful not to slice through the eggplant skin.
• 4. Slice into the inner part of eggplant in rows making 3-4 cuts lengthwise and widthwise in a checkerboard pattern. Spoon out the cubed eggplant. You may need to cut some more to make each one about the size of a sugar cube. Set aside.
• 5. Pour marinara sauce into a bowl and heat in the microwave until hot.
• 6. Into a 9x13 inch baking pan, place about 1/2 of the marinara sauce in the bottom of the pan. Set aside.
• 7. Place the hollowed out eggplant halves cut side down. Poke with a sharp knife randomly through the flesh in several areas.
• 8. Place eggplant cut side up into the pan of marinara sauce.
• 9. Cover tightly with foil. Place in oven and bake at 400 degrees for 20 minutes.
• 10. Cook ground beef or cubed chicken breast. I broiled my beef in the oven ahead of time. You may choose to fry or bake the meat until cooked thoroughly. Salt and pepper to taste. Add to a large bowl.
• 11. While the eggplant is baking, add 2 Tbsp olive oil to a pan. Sauté the eggplant cubes with the diced tomato. Cook until eggplant softens (about 10 minutes). Remove from pan and add to a bowl.
• 12. Into the pan add the remaining olive oil. Sauté the onions and peppers together until the onion is golden.
• 13. Add mixture to bowl with eggplant mixture.
• 14. Season the mixture with the basil, oregano, parsley, garlic salt and black pepper.
• 15. Add in the cooked beef or chicken. Toss together.
• 16. Add in 1/4 cup Parmesan Reggiano cheese.
• 17. Toss mixture together.
• 18. Remove eggplant from the oven. Divide vegetable mixture and stuff into eggplant halves. Cover and bake an additional 20 minutes.
• 19. In a bowl, mix Panko bread crumbs with remaining Parmesan cheese. Add in the melted butter. Toss crumbs well with cheese and melted butter.
• 20. Top the eggplant with the bread crumb mixture. Bake uncovered until crumbs are golden brown.
• 21. Pour remaining marinara sauce over bread crumbs.
• 22. Top with the mozzarella cheese.
• 23. Bake until cheese is melted.
• 24. Cut each eggplant in half widthwise and serve.