VEGETARIAN ITALIAN STUFFED ROASTED EGGPLANT

Vegetarian Italian Stuffed Roasted Eggplant image

Provided by Kiwiwife

Categories Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

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3 large eggplants
2 tablespoons olive oil
1 large onion, chopped
2 green peppers, chopped
3 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (12 ounce) package soy crumbles (boca brand)
1 cup pecorino romano cheese, grated
3 teaspoons oregano
1 1/2 teaspoons salt

Steps:

Preheat oven to 400°F.
Wash and pierce each eggplant 3 or 4 times.
Roast eggplant for 45 minutes to an hour turning a few times.
Meanwhile heat oil in large fry pan, add onion and green pepper. Sauté 20 to 25 minutes or until soft.
Add garlic and oregano.
Once roasted eggplant is cool enough to handle, cut in half and scoop out pulp leaving the shell intact. Place shells in large baking dish.
Chop eggplant and add to onion mixture.
Add tomato sauce, salt and oregano.
Add frozen soy crumbles and heat through.
Add 3/4 cup of cheese and mix well.
Fill eggplant shells with mixture.
Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly.