|4 little beauties...|
|Stuffed and waiting to be topped...|
|Right before going into the oven...|
|After coming out of the oven...|
10 ounces fresh baby spinach, wilted and drained well
1/4 cup finely grated Parmesan cheese
Shredded Parmigiano Reggiano (or Parmesan) to sprinkle on top, optional
Stir the mozzarella cheese and the chopped cooked eggplant flesh into the meat mixture. Using a spoon, divide the filling evenly between the eggplant shells and fill until slightly mounded. Place filled shells in prepared baking dish. Spoon Ricotta-Parmesan topping on top of each filled eggplant half, spreading to cover the meat filling. Lightly sprinkle additional Parmesan cheese on top of each, if desired. Bake in a 350 degree oven for 35 to 40 minutes. If desired, run under the broiler for a few minutes to lightly brown the tops. Let sit about 10 minutes or so to set. If desired, serve with additional spaghetti sauce. Serves approximately 4.