Stuffed Eggplant with Fresh Tomato Sauce Recipe

3 large eggplants
T salt
1 large onion, chopped
1 c. chopped mushrooms
1 lb lean ground beef
2 T light olive oil
2 T tomato paste
1/2 c. bread crumbs
1 t. basil
1 t. chervil
1 t. salt
1 t. pepper
2 T grated parmesan cheese
For garnish: parsley

Wash eggplants and cut in half lengthwise. Remove the pulp, leaving 1/2" of shell. Sprinkle pulp and inside of shells with 1 tablespoon salt and set aside for 15 minutes, Blot pulp and shells with paper towels.In a skillet saute the onion, mushrooms and meat in hot oil. Add the tomato paste, crumbs, seasonings and eggplant pulp, Cook until no red is visible in the meat.

Place the mixture into eggplant shells. Place filled shell into a greased ovenproof dish. Bake in a preheated 350 degree oven for 30 minutes. Sprinkle with cheese and bake 10 minutes longer. Garnish with parsley and serve hot with fresh tomato sauce

Fresh Tomato sauce
4 large ripe tomatoes diced fine, 3 cloves garlic, crushed, 1 c. fresh basil minced, 1/2 t. fennel seed. Salt & pepper to taste.Toss all the ingredients. Do not heat.
Serve around hot baked eggplant.