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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)

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.