Stuffed Eggplant Casserole Recipe
Ingredients
2 small eggplants
4 slices bacon, cut into small pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
2 cups peeled chopped tomato
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded mozzarella cheese
Directions
Wash eggplant; cut in half lengthwise.
Remove pulp, leaving a 1/4 inch shell; chop pulp.
Set shells and pulp aside.
Combine bacon and next 3 ingredients in a large skillet; saute until bacon is cooked.
Add eggplant pulp, tomato, salt, and pepper; bring to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally.
Place eggplant shells in a 12 x 8 x 2 inch baking dish.
Spoon hot mixture into shells; add water to dish to depth of 1/2 inch.
Bake at 350° for 25 minutes.Sprinkle with cheese; bake an additional 5 minutes.
Remove pulp, leaving a 1/4 inch shell; chop pulp.
Set shells and pulp aside.
Combine bacon and next 3 ingredients in a large skillet; saute until bacon is cooked.
Add eggplant pulp, tomato, salt, and pepper; bring to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally.
Place eggplant shells in a 12 x 8 x 2 inch baking dish.
Spoon hot mixture into shells; add water to dish to depth of 1/2 inch.
Bake at 350° for 25 minutes.Sprinkle with cheese; bake an additional 5 minutes.
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