This Stuffed Eggplant recipe is perfect for a busy weeknight supper. Made with beef, tomatoes, cheese, this stuffed eggplant is great for entertaining, too.
Cut the eggplants in half lengthwise. Scoop out the flesh to make a shell about 1/2 to 1 inch thick, chop and set aside
Drizzle one tablespoon of olive oil into large skillet over medium heat. Add onions, flesh of eggplant, and garlic and cook until tender, about 3 minutes. Add in the ground beef and Worcestershire sauce and cook until lightly browned. Drain away any grease and stir in salt, oregano and tomatoes. Remove from heat.
Spoon ground beef mixture into the cavity of the eggplants. Place in the oven to bake until the eggplant is tender throughout, about 35 to 40 minutes. Top with grated cheese and return to the oven until cheese has melted. Remove from the oven and allow to rest about 3 minutes before serving.