STUFFED EGGPLANT ITALIANO
This is a fantastic stuffed eggplant recipe. Veggies are sauteed, stuffed into the eggplant shell, sprinkled with Parmesan cheese, and roasted to perfection. The combination of ingredients creates a flavorful Italian meal. Hearty enough for a main dish or cut into smaller pieces for a side dish. This is simple and wonderful!
Provided by Susan Bickta
Categories Vegetables
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 350 degrees F. Cut eggplant in half lengthwise.
- 2. Carefully scoop out the flesh, reserving shell. Coarsely chop scooped out eggplant into bite-size pieces.
- 3. Place a 12" non-stick skillet over medium-high heat and saute eggplant, green pepper, and onion in olive oil for 10-12 minutes or until onion becomes transparent. (You may have to add more olive oil or vegetable oil while sauteeing.)
- 4. Add the tomatoes and garlic to the eggplant mixture and stir to combine.
- 5. Add the beaten egg, torn bread, and Italian seasoning to the skillet and stir quickly to combine ingredients and to prevent the egg from "scrambling". Add salt and pepper to taste. Continue to cook for 5 more minutes, stirring constantly.
- 6. Transfer mixture to reserved eggplant shells.
- 7. Sprinkle with Parmesan cheese.
- 8. Place stuffed shells in a baking dish.
- 9. Bake for 30-35 minutes or until hot and bubbly. Serves 6-8 (depending on the size of eggplant).
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