BAKED MASHED POTATOES ON EGGPLANT
Unlike Japanese eggplant, American eggplant is HUGE. I like to stuff something into the eggplant which is fun. I found potatoes in my pantry so I decided to stuff mashed potatoes adding tomatoes and cheese.
Provided by Hidemi Walsh
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 12
Steps:
- 1. Cut eggplant lengthwise into half, scoop eggplant pulp out and chop. Chop Roma tomatoes. Peel potatoes and dice.
- 2. Put diced potatoes into a microwave-safe bowl and microwave on high for about 3 minutes or until tender. Then mash, add 4 tablespoons mayonnaise, milk, salt, granulated sugar and pepper. Mix well. Set aside.
- 3. In a skillet, heat 2 tablespoons mayonnaise and add minced garlic and chopped eggplant pulp. Sauté until eggplants are tender. Add chopped tomatoes and sauté for about 1 minute. Stir in shredded mozzarella cheese, salt and pepper to taste. When the cheese starts to melt, turn off the heat and let stand until cheese is melted.
- 4. Put sautéed tomato and eggplant mixture into each hollowed-out eggplant, spread mashed potatoes, sprinkle parmesan cheese and panko (1 tablespoon for each ) and dry parsley on top. Place on the baking pan and bake at 375 degrees F for 15-18 minutes.
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