Cuban Eggplant

Ingredients

 * 3 medium sized eggplants
 * 1/2 pound lean ground round
 * 1-1/2 cups minced white onions
 * 6 tablespoons unsalted butter
 * 3 cups herbed bread stuffing
 * 1-1/2 cup milk
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper
 * ¼ cup grated parmesan cheese

Directions

 * 1) Sauté the onion in the butter in a 9" skillet for a few minutes, until onions are slightly translucent.
 * 2) Add the beef and cook stirring constantly, for about 10 minutes.
 * 3) Cut the eggplants in half lengthwise.
 * 4) Scoop the center out and reserve for the filling, leaving 1/4" around the skin.
 * 5) Boil the skins at medium high heat for about 5 minutes.
 * 6) Place skins on a cookie sheet and drain them on several layers of paper towels.
 * 7) Add to the skillet the reserved eggplant centers and cook until tender.
 * 8) Remove it from heat and while piping hot, add 1-1/2 cup bread stuffing, seasonings and milk.
 * 9) Let it cool for 10 minutes.
 * 10) Fill the eggplant skins with this mixture, being very careful not to break them.
 * 11) Sprinkle with the rest of the herbed bread stuffing and parmesan cheese.
 * 12) Preheat oven to 400 and bake the stuffed eggplants for about 20 minutes.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group