..........Contact me at Mom25dogs@gmail.com.........

Contact me at Mom25dogs@gmail.com

Wednesday, July 11, 2007

Stuffed Eggplant

Stuffed Eggplant

2 large eggplants
4 plum tomatoes
1 red pepper
4 slices Mozzarella cheese
1/3 cup pine nuts
¼ cup bread crumbs
½ tsp minced garlic
¼ tsp basil
½ tsp oregano
salt and pepper

Boil salted water in a medium pot. Slice woody end off eggplants, then slice longwise. Scoop out center, leaving about a ½” wall. Dice eggplant meat into small cubes. Add eggplant meat to water and boil for about 2 minutes or until meat is slightly soft. Do not overcook. Meanwhile, cut tomatoes and pepper into small cubes. Add tomatoes and pepper for last minutes of cooking. Drain. Preaheat oven to 375F. Add seasoning, pine nuts and bread crumbs. Stir well. Fill eggplant skins with filling. Top with cheese. Bake for about 15 minutes or until filling is hot and cheese is golden.

Source: Spartanburg Herald Journal Stroller Cookbook 2002, by Susan Thoms, pg 38

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