STUFFED EGGPLANT OR ZUCCHINI 
ALLA PALLADINO - No. 2

Serves 4 as a side dish and 2 as a main dish.

Ingredients:
1 medium to large eggplant or 1 large zucchini *, cut in half lengthwise, carefully remove inside meat, reserve
shell
Cut inside meat of eggplant or zucchini into small pieces
1 onion, chopped
1 to 1-1/2 lb. Very lean, ground beef or chevon
1 small can (14.5 oz.) crushed tomatoes or whole tomatoes (canned or fresh) crushed in a blender
1/4 cup olive oil
salt and pepper to taste
˝ to 1 tsp. Italian seasoning - basil and/or oregano
2 - 4 cloves garlic, crushed
1/4 - ˝ tsp. cayenne pepper flakes
4 - 8 oz. mozzarella cheese for top

How to:

1. In a saucepan sauté onion, meat and all seasonings in olive oil until lightly browned.
2. Add tomato and eggplant or zucchini pieces and stir 5 minutes longer.
3. Remove pot from heat.
4. Stuff mixture into eggplant or zucchini.
5. Place in a greased baking dish.
6. Cover lightly with foil
7. Bake at 400 degrees for 30 to 40 minutes or until vegetable is thoroughly cooked.
8. Uncover, top with cheese and bake a few minutes longer until cheese is melted.
9. Serve immediately.

* If using zucchini, remove large seeds and any pithy flesh.