As previously stated, I too felt this recipe was an excellent basis for stuffed eggplant, especially since my only other experiences with it have been making eggplant lasagna, parm & roasted veggie stacks. Needless to say, when my husband asked me if I could make 'something like a twice-baked potato, but with eggplant?' I was stumped however, this recipe gave me a good starting point while allowing both flexibility and creativity. The changes I made were: 1) I used equal amounts of ground beef & chorizo. 2) I doubled the garlic & sautéed it in Greek Olive Oil along with a diced, medium-sized onion, parsley & a few shakes of garlic salt. I then added the cubed eggplant (like another user wrote, don't make the cubes too small, otherwise they break down & it becomes mushy & if it gets mushy, the awesomness of the eggplant is gone & it feels more like you're eating zucchini, which is still good, but when I want eggplant, I want eggplant, not zucchini.) Moving on, 3) I used no white wine nor did I add any additional olive oil, but instead, added some homemade spaghetti sauce & just enough breadcrumbs to "thicken up" the mix as I wasn't looking for 'runny' here. 4) I then stuffed the eggplant shells (which I had already brushed lightly with a mix of olive oil & a little garlic salt & roasted at 400 degrees F for 10 minutes) then sprinkled on grated Romano cheese before returning them to the oven for 10 minutes. I also suggest letting them sit for 5 minutes prior to serving.
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As previously stated, I too felt this recipe was an excellent basis for stuffed eggplant,...