Melanzane Ripiene

Ingredients

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Mozzarella cheese - 1 cup, shredded
• Basil - 1 tablespoon, chopped
• Tomatoes - 2, diced
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Ground beef - 1/2 pound
• Olive oil - 2 tablespoons
• Eggplants - 2 large

Instructions

1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch-thick shell.
3. Heat the olive oil in a large skillet over medium heat. Add the ground beef, onion, and garlic and cook until the beef is browned.
4. Add the tomatoes, basil, and scooped-out eggplant flesh to the skillet. Cook for 10 minutes, or until the mixture is thickened.
5. Season the mixture with salt and pepper, then spoon it into the hollowed-out eggplants.
6. Top the eggplants with the mozzarella and Parmesan cheeses.
7. Bake for 30 minutes, or until the eggplants are tender and the cheese is melted and bubbly.