Kat's Kitchen- Buffalo Stuffed Eggplant

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Updated: 3/21/2013 6:42 am
1/2 pound ground buffalo
1/2 onion, chopped
1 tomato, chopped
1 garlic, minced
1 eggplant
1/4 cup Italian bread crumbs
1 Tablespoon fresh basil
4 slices fresh mozzarella

Brown meat for 10 minutes, or until cooked. Remove from pan, but reserve the fat. 
In the buffalo fat, saute onion for five minutes. Add tomato and garlic, and cook for another five minutes. 
Mix together meat, vegetables, bread crumbs and basil. 
Cut the ends of the eggplant off, then slice it in half. 
Scoop out the core, leaving about a quarter of an inch of eggplant "meat". 
Fill halves with meat mixture and top with cheese. 
Bake at 350* for 45 minutes, until eggplant is soft.
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