Baked eggplant with tomato-meat stuffing and cheese

Baked eggplant - a satisfying dish that will delight you with its delicate flavor. A great option for a holiday as well as for everyday table.

In the East, eggplant call longevity vegetable and recommend regularly eat elderly. It is no coincidence: in eggplant contains a large amount of potassium, which is beneficial for the heart and normalizes water-salt metabolism in the body.

Themselves eggplants are low in calories, but the method of preparation of most dishes increases their nutritional value. Our recipe for such does not relate to the same ingredients contain large amounts of the protein - a construction material for the organism.

Ingredients:

• 2 medium eggplants;
• 500 g of minced beef;
• 1 l of tomato sauce;
• 200 g ricotta;
• 50 g parmesan;
• 3 sprigs basil;
• greenery;
• salt and pepper to taste.

preparation

Wash eggplants, dry them with a paper towel and cut lengthwise into equal halves. Carefully remove the pulp made from the fruits of "boats". Do not throw away the pulp, it is still useful.

At the bottom of a deep baking tray Put half of the tomato sauce. Top with half of eggplant.

Prepare the stuffing. Place the beef in a deep frying pan and cook over low heat until tender.

The flesh of the eggplant cut into small cubes and add to the stuffing. Cook for 3-5 minutes. Then add remaining tomato sauce and ricotta. Mix thoroughly and cook for 5 more minutes.

Remove stuffing from heat and let cool slightly. After fill each "boat" to get stuffed.

Generously sprinkle with grated Parmesan cheese and finely chopped greens and basil.

Place pre-baking in a preheated 280 ° C oven. Eggplant Bake for 20-25 minutes checking periodically readiness.

Ready eggplant serve with tomato sauce and fresh herbs.