INGREDIENTS
2
large eggplants
2 tbsp
extra-virgin olive oil, divided
250 g
ground beef (Use mushrooms for a vegetarian option)
1
onion, small diced
1
red pepper, diced
2 cloves
garlic, minced
1/4 cup
grated Parmesan
1 can
chopped/diced tomatoes (411g)
1 cup
shredded mozzarella
Salt and freshly ground black pepper
2 tbsp
chopped basil or parsley
1/4 tsp
Italian seasoning (optional)