Stuffed Eggplant Bolognese


3 medium size eggplants
2 lbs chopped beef and pork mix
4 cloves chopped garlic
1 1/2 cups shredded mozzarella
3 cups prepared tomato sauce
Extra virgin olive oil
Italian seasoning , salt, pepper and some hot pepper flakes


Peel the eggplants skin off with a peeler and cut them down the middle lengthwise. Rub with evoo and sprinkle with salt and pepper. Scoop out the all the middle of the eggplant halves with a large spoon. Take the eggplant and chop into pieces, put it aside.

Place the halved eggplants in a bake dish sprayed with non-stick spray, cover with foil and bake on 375 for 30 minutess.
Meanwhile, sauté the meat in olive oil, then add in chopped garlic and eggplant. Pour in 1cup of the tomato sauce and stir to mix together. Season to your preference with the spices.

Fill the eggplants with the meat/eggplant mixture, pour the rest of the sauce all over the tops and top with the mozzarella and a little more of the seasoning mix.
Put back in the oven until the cheese is melted and just starts to brown.