INGREDIENTS:
4 medium sized eggplant, cut in half lengthwise
1 lb grass-fed ground beef
salt, pepper, garlic powder, onion powder
italian seasoning
1 medium onion, chopped
1/2 head garlic, chopped
2 cups cherry tomatoes
16 oz. tomato sauce
fresh mozzarella
fresh basil
TO PREPARE:
Preheat oven to 400. Spray each eggplant half with olive oil and sprinkle with salt. Roast cut-side down for 20 minutes and then flip and roast for another 20 minutes.
While the eggplant roasts, brown the ground beef In a large cast iron skillet over medium heat. Season with salt, pepper, garlic and onion powder and let cook for about 9 minutes, stirring occasionally for even browning. Remove the meat from the pan and set aside.
Drain off excess meat drippings, reserving a little to coat the skillet. Add chopped onion and cook until it begins to caramelize. Add garlic and cherry tomatoes and stir, being sure to scrape the bits off the bottom of the pan (where alllll the flavor lives). Add tomato sauce and a generous pinch of italian seasons and cover, continuing to simmer on medium heat for about 10-15 to help break down the whole tomatoes. Lower the heat, uncover and gently crush the tomatoes into the sauce. Add meat and chopped fresh basil and simmer on low for about 10 more minutes as you remove the eggplant and let cool enough to handle.
Once the eggplant cools slightly, scoop out the seeds and let excess moisture drain, being careful to leave a little lining of flesh to keep its shape. Scoop the meat sauce into each eggplant “boat”, top with mozzarella, and put back in the oven about 5-7 minutes to allow the cheese to melt. Remove, garnish with plenty of fresh basil, and serve while warm.
