Stuffed Eggplant Recipe: Jammy Eggplant & Crispy Panko

Instructions:

1. Slice your 2 large globe eggplants in half lengthwise. Score the flesh in a cross hatch pattern, being careful not to pierce the skin. Sprinkle with 1 tsp coarse sea salt and let them sit for 20 minutes until beads of moisture appear on the surface. Use a paper towel to blot the bitter liquid away.
2. Preheat your oven to 400°F. Brush the eggplant flesh with 2 tbsp extra virgin olive oil. Place them cut side down on a parchment lined sheet. Roast for 20 minutes until the skin looks wrinkled and the flesh is tender.
3. While the eggplant roasts, brown 1 lb lean ground beef in a large skillet over medium high heat. Cook for 5 to 7 minutes until no pink remains and the edges are starting to crisp. Remove the excess grease, but leave about a tablespoon for flavor.
4. Add 1 finely diced yellow onion to the beef. Sauté for 4 minutes until the onion is translucent and fragrant. Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon for 1 minute until the spices smell toasted.
5. Stir in 1/4 cup tomato paste and cook for 2 minutes until it turns a deep brick red color. Pour in 1/2 cup beef bone broth. Simmer for 3 to 5 minutes until the liquid has reduced and the mixture is thick and glossy.
6. Once the eggplants are roasted, flip them over. Use a spoon to gently press down the centers, creating a well for the meat. If the flesh is very thick, you can scoop a bit out and mix it directly into the beef filling.
7. Divide the beef mixture evenly among the four eggplant halves. In a small bowl, toss 1/2 cup panko breadcrumbs with 1/4 cup grated parmesan cheese and 2 tbsp fresh parsley. Sprinkle this generously over the meat.
8. Return the tray to the oven for 15 minutes. Bake until the panko is golden brown and the filling is bubbling. If you want an extra crunch, turn on the broiler for the last 60 seconds until the topping is dark gold and crackling.