Stuffed Eggplant with Pork Mince
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- 2 medium eggplants, halved lengthways
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped parsley
- 2 teaspoons Whittington’s oregano leaves
- 2 x 400g tins Italian chopped tomatoes
- 1 cup fresh breadcrumbs
- ¼ cup parmesan cheese
- 700gm pork mince
- Splash of olive oil
- Salt & pepper, to season
- ½ cup grated Tasty cheddar for top
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