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Stuffed Baked Parmesan Eggplant
2 medium/large eggplants
½ cup onion, chopped
1 medium bell pepper, chopped
3 tablespoon oil
1 ½ cups cooked rice
1 tomato, chopped
1/2 cup grated parmesan cheese
salt & pepper to taste
2 slices of cooked bacon, crumbled (optional)
butter

Preheat oven to 400 degrees.
Place eggplants in boiling water for 10 minutes.
Remove, cool enough to handle, then cut lengthwise.
Remove pulp within 1/2″ of skin.
Chop and reserve pulp.
Sauté onion and bell pepper in oil for 5 minutes.
Add bacon and eggplant pulp; simmer for 2 minutes.
Remove from heat.
Add cooked rice, tomato, grated parmesan and seasonings.
Gently mix together.
Fill eggplant shells, sprinkle with parmesan cheese cover and bake 15-20 minutes at 400 degrees.

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