Stuffed Eggplant Italiano Recipe
Ingredients
| Eggplant | 1 Pound | |
| 1/3 cup All-Bran cereal | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Margarine | 2 Teaspoon, melted | |
| Garlic | 1 Small, finely chopped | |
| Salt | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Black pepper | 1 Dash | |
| 1/3 cup mozzarella cheese, nshredded | ||
Directions
Cut eggplant in half lengthwise.
Place halves, cut side down, in shallow baking pan.
Bake at 350°F (175°C) for 15 minutes.
Remove from oven.
Cool slightly.
Scoop out pulp, leaving 1/2 in. (1 cm) shell.
Place shells, cut side up, in baking pan.
Coarsely chop eggplant pulp.
Combine with remaining ingredients except mozzarella cheese.
Fill eggplant shells, pressing firmly.
Cover with foil.
Pierce foil in several places to allow steam to escape.
Bake at 350°F (175°C) about 40 minutes or until vegetables are tender.
Remove foil and sprinkle with the mozzarella.
Bake, uncovered, about 2 minutes longer or until cheese melts.
Place halves, cut side down, in shallow baking pan.
Bake at 350°F (175°C) for 15 minutes.
Remove from oven.
Cool slightly.
Scoop out pulp, leaving 1/2 in. (1 cm) shell.
Place shells, cut side up, in baking pan.
Coarsely chop eggplant pulp.
Combine with remaining ingredients except mozzarella cheese.
Fill eggplant shells, pressing firmly.
Cover with foil.
Pierce foil in several places to allow steam to escape.
Bake at 350°F (175°C) about 40 minutes or until vegetables are tender.
Remove foil and sprinkle with the mozzarella.
Bake, uncovered, about 2 minutes longer or until cheese melts.
Chef
