Stuffed Eggplant with Ground Beef and Barley

1Preparation 1. Preheat the oven to 375°F (190°C).

2Cut the eggplants (2 medium) in half lengthwise and scoop out the flesh, leaving about a 1/4-inch shell. Chop the eggplant flesh and set aside.

3Rinse the barley (1 cup) under cold water and set aside.

4Cooking the Filling 1. In a pan, heat olive oil over medium heat. Add the diced onion (1) and minced garlic (2 cloves), and sauté until translucent.

52. Add the ground beef (1 pound) to the pan and cook until browned, breaking it up with a spoon.

63. Stir in the chopped eggplant flesh, diced tomatoes (1 can), tomato sauce (½ cup), beef broth (½ cup), paprika (1 teaspoon), cumin (1 teaspoon), cinnamon (½ teaspoon), salt, and pepper. Simmer for 10 minutes.

74. Add the barley (1 cup) and simmer for an additional 10 minutes, or until the barley (1 cup) is tender. Remove from heat.

8Stuffing the Eggplants (2 medium) 1. Fill the eggplant shells with the beef and barley (1 cup) mixture, packing it in tightly.

92. Place the stuffed eggplants (2 medium) in a baking dish. Top with grated Parmesan cheese and bread crumbs.

10Baking 1. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.

112. Remove the foil and bake for an additional 10 minutes, or until the eggplants (2 medium) are tender and the topping is golden brown.

12Serving 1. Garnish with fresh parsley before serving.