~ CASS'S SAVORY STUFFED EGGPLANT ~
This is my recipe for one delicious eggplant dish. I have just recently become familiar with eggplant. Boy am I glad I did. I've made a few dishes using it, but this has got to be the best. I hope you try it sometime. They can be cut in half and make 4 decent portions. My family loved it. Enjoy!
Provided by Cassie *
Categories Other Main Dishes
Time 1h
Number Of Ingredients 14
Steps:
- 1. Cut eggplant in half lengthwise and scoop out pulp, leaving about 1/2 inch thickness of shell. Chop the eggplant and place in a collander - sprinkle with salt and toss. Leave set for 20 - 25 minutes. Squeeze out liquid.
- 2. In a large skillet, over med heat, melt butter. Add zucchini, eggplant, onion, garlic, mushrooms and saute until vegetables are tender and liquid has formed in skillet. Stir in the almonds, basil, parsley and pepper.
- 3. Now, stir in the bread crumbs, starting with 2 cups. All liquid should be soaked up, if not, add remaining crumbs.
- 4. Preheat oven to 350 degree F. Stuff each eggplant halve evenly. Place in a sprayed 9 x 13 baking dish and bake for 25 - 30 minutes or until eggplant shell is tender.
- 5. Sprinkle with cheese and bake another 5 minutes.
- 6. Serve with a side of warmed marinara sauce if desired Enjoy! It's delicious!
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