To make the filling, heat
Extra-Virgin Olive Oil (1/2 Tbsp)
in large saute pan. Add
and cook until translucent, about 3 minutes.
Ground Beef (8 oz)
and cook until beef begins to brown. Then add
Canned Crushed Tomatoes (1 cup)
Fresh Parsley (1/2 cup)
. Season with
Salt (1/2 tsp)
and pepper. Cook for 2-3 minutes and set aside.
to black and white by removing stems and using a vegetable peeler. Place eggplants in a bowl of salted water for 20-30 minutes to remove bitterness. Then, remove eggplants from salt-water. Dry them with a clean kitchen towel.
Vegetable Oil (1/2 cup)
into a saute pan so it covers the bottom. Place eggplants into the hot oil to allow them to fry. Flip each eggplant to ensure even cooking.
Remove eggplants onto a plate with paper towels to collect excess oil.
Place eggplants into an oven dish and make a cut down the center, be careful not to cut from end to end. Evenly distribute meat filling among eggplants. Place
Long Green Chili Pepper (1)
on top as decoration.
Canned Crushed Tomatoes (1/2 cup)
with 1/2 cup of water and pour this into the oven dish, around the eggplants. Place in oven and cook for 20 - 30 minutes.
Let cool slightly and serve.