Preparation / Directions:
Preheat oven to 350. Scoop the center out of each eggplant half, leaving a 1/2 inch thick shell. Dice scooped eggplant. In a large skillet, melt butter over medium heat. Add the diced eggplant, ground beef, onion, bell pepper and garlic. Cook 5 to 7 minutes, or until beef is browned and vegetables are tender, Stirring occasionally drain. Remove from heat and stir in bread crumbs and salt.
Spoon the beef mixture evenly into the eggplant shells and place on a rimmed baking sheet. Sprinkle tops evenly with parmesan cheese and coat lightly with nonstick cooking spray. Bake 60 to 70 minutes, or until eggplant shells are tender.
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