Cheesy Baked Beef and Macaroni Stuffed Eggplant

WHAT YOU'll NEED

• 1 can

  Prego Tomato, Basil & Garlic Pasta Sauce

• 200g

  Prego Macaroni, cook as per instructions on packet

• 2 pcs

  Eggplant (500g each), halved lengthwise

• 2 tbsp

  Cooking oil

• 80g

  Onion, finely diced

• 2 pips

  Garlic, minced

• 200g

  Minced beef

• ½ cup

  Mozzarella cheese

• Water for boiling

• For garnishing:

  Fresh rosemary

HOW TO MAKE IT

• 1

  Boil eggplant in a pot for 5-7 minutes. Drained and set aside to cool. Remove ¾ of the flesh from eggplant. Reserve eggplant shell and flesh.

• 2

  Heat up oil in a frying pan, sauté onion, garlic and beef until fragrant. Add in eggplant flesh and cook until soft. Pour in Prego Tomato, Basil & Garlic Pasta Sauce and simmer for a minute. Add in Prego Macaroni and mix well.

• 3

  Spoon pasta mixture into eggplant shell and top with cheese. Place stuffed eggplants into a casserole and bake in preheat oven at 180˚C for 15 minutes. Garnish with rosemary and serve immediately.