Mom's Stuffed Eggplant Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
457
FAT
93%
CHOL
45%
SOD
14%

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Ingredients for 4 servings

1/2 cup freshly chopped parsley leaves

3 tablespoons extra-virgin olive oil, divided

1 1/4 cup grated Pecorino Romano, divided

1 onion, small diced

1/4 cup bread crumbs

1/2 cup freshly chopped basil leaves, chopped

2 chopped tomatoes

3 cloves garlic, minced

Salt and freshly ground black pepper

1 red pepper, small diced

1/2 pound ground beef

1 large eggplant

1 egg

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