Eggplant (Aubergine) & Herb Stuffing Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is the final recipe I am entering from the 1 of a Kind cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome. Ingredients:
2 large eggplants |
1 1/3 cups pepperidge farm herb stuffing (divided) |
1 medium onion (chopped) |
1/2 green bell pepper (chopped) |
1 (14 1/2 ounce) can diced tomatoes (drained, or use 3-4 fresh tomatoes, seeded & chopped) |
8 ounces mozzarella cheese (approx 2 1/2 cups, shredded or grated) |
1/2 cup parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
3. Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
4. Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
5. Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
6. Bake for 30 min or till hot & bubbly. Serve immediately.
7. NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
8. NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.
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