Baked Stuffed Eggplant Recipe
Ingredients
| Eggplant | 1 Medium, cut in half | |
| Tomato puree | 1 Cup (16 tbs), divided | |
| Parsley | 1 1/2 Teaspoon, chopped | |
| 1 teaspoon dehydrated onion flakes, reconstituted in 1 tablespoon water | ||
| Garlic | 1/2 Clove (5gm), minced | |
| Basil | 1/4 Teaspoon | |
| Fennel seeds | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cheddar Cheese | 4 Ounce, grated | |
| 1 cup cooked enriched rice | ||
Directions
Place eggplant, cut side down, in a baking pan.
Add 1/4 inch water and bake at 350°F.
until eggplant is soft.
Remove eggplant and allow to cool slightly.
Scoop out pulp leaving a 1/2-inch shell.
Set aside.
In saucepan combine next 7 ingredients and simmer 10 minutes.
In bowl combine pulp, cheese, rice, and 1/2 cup tomato sauce.
Divide evenly and stuff into eggplant shells.
Place in casserole, stuffed side up, and cover with remaining sauce.
Bake at 375°F.
for 25 minutes or until stuffing is hot and cheese is melted.
Divide evenly.
Add 1/4 inch water and bake at 350°F.
until eggplant is soft.
Remove eggplant and allow to cool slightly.
Scoop out pulp leaving a 1/2-inch shell.
Set aside.
In saucepan combine next 7 ingredients and simmer 10 minutes.
In bowl combine pulp, cheese, rice, and 1/2 cup tomato sauce.
Divide evenly and stuff into eggplant shells.
Place in casserole, stuffed side up, and cover with remaining sauce.
Bake at 375°F.
for 25 minutes or until stuffing is hot and cheese is melted.
Divide evenly.
Chef
