Meat-Stuffed Eggplant

Directions

1. 1
   Cut eggplant in half lengthwise; scoop out center, leaving 1/2-inch walls.
2. 2
   Sprinkle with salt and pepper.
3. 3
   Place cut side up in a large baking dish, shallow.
4. 4
   Chop scooped out eggplant centers and set aside.
5. 5
   Brown meat and drain off fat; stir in eggplant, onions, parsley and oregano.
6. 6
   Cook at medium about 10 minutes or until tender.
7. 7
   Add tomato paste and Worcestershire sauce; mix well. Spoon 3/4 cup of mixture into each eggplant shell.
8. 8
   Sprinkle with cheese; cover with foil and bake at 350° for 45 to 50 minutes.