Southern Cheese Stuffed Eggplant Recipe
Southern Cheese Stuffed Eggplants are baked eggplants sprinkled with a mixture of seasoned breadcrumbs and cheese that makes Southern Cheese Stuffed Eggplant an appetizing entrée. If you're looking for a straight-forward method of preparation but also something out of the ordinary, Southern Cheese Stuffed Eggplant recipe, may be just what you're after. Southern Cheese Stuffed Eggplant hardly takes time to grace the table.
Ingredients
2 eggplants, cut in half lengthwise
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup butter or margarine
2 tomatoes, peeled, chopped
1 tsp. salt
1/2 tsp. pepper
1 8-ounce package
Miss Wisconsin
Medium Sharp
Cheddar Cheese, shredded
1 1/2 cups bread crumbs
Directions
Heat oven to 350°F.
Scoop out interior of eggplants, leaving 1/4 inch shell.
Cube scooped-out interior; reserve.
In large fry pan, cook onion and green pepper in 1/4 cup butter or margarine on medium-low heat 5 minutes.
Add tomatoes, salt, pepper and reserved cubed eggplant; cook 5 minutes.
Drain liquid from vegetables.
Stir in cheese and 1/2 cup bread crumbs.
Spoon mixture into eggplant shells; place in greased 13 x 9-inch baking dish.
Toss remaining bread crumbs with 1/4 cup melted butter or margarine; sprinkle on top of stuffed eggplants.
Bake at 350°F for 30 minutes.
Scoop out interior of eggplants, leaving 1/4 inch shell.
Cube scooped-out interior; reserve.
In large fry pan, cook onion and green pepper in 1/4 cup butter or margarine on medium-low heat 5 minutes.
Add tomatoes, salt, pepper and reserved cubed eggplant; cook 5 minutes.
Drain liquid from vegetables.
Stir in cheese and 1/2 cup bread crumbs.
Spoon mixture into eggplant shells; place in greased 13 x 9-inch baking dish.
Toss remaining bread crumbs with 1/4 cup melted butter or margarine; sprinkle on top of stuffed eggplants.
Bake at 350°F for 30 minutes.
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