Farro White Bean Parmesan Rosemary Stuffed Eggplant

Ingredients

• 1½ lbEggplant
• 8 ozFarro
• 3 cupsVegetable Broth
• 10 ozCanned Navy Beans
• 4 ozParmesan Cheese
• 1 tspRosemary
• 2 tbspTomato Paste
• 1 cupTomato Sauce
• 1 tbspOlive Oil
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C) and prepare the Eggplant as a sturdy shell or cavity for stuffing.
2. Combine the Farro and Vegetable Broth, bring to a boil, cover, and cook for about 30 minutes until tender; drain any excess broth if needed.
3. Drain and rinse the Canned Navy Beans if canned; otherwise cut it into small pieces. Mix it with the cooked Farro, Parmesan Cheese, Rosemary, Tomato Paste, half of the Tomato Sauce, and Table Salt.
4. Brush the Eggplant with the Olive Oil, fill it with the grain mixture, and spoon over the remaining Tomato Sauce. Bake for about 45 minutes until the Eggplant is tender and the filling is hot throughout.