INGREDIENTS
1 large
globe eggplant
1 serving
olive oil
1 lb
ground beef
1 medium
onion
10 ozs
baby bella mushrooms
4 cloves
garlic
30 ozs
canned diced tomatoes
6 ozs
tomato paste
1 tbsp
oregano
1 tbsp
dried basil
1 tsp
dried thyme
1 tsp
kosher salt
1/2 tsp
ground pepper
1/4 cup
fresh parsley