Stuffed Eggplant Mediterranean-Style |
|
 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 2 |
|
An easy meal from Hometown Cooking - a great way to use garden vegetables. Ingredients:
1 medium eggplant |
1/2 cup chopped fresh mushrooms |
1/4 cup chopped onion |
2 teaspoons olive oil |
1 medium tomato, chopped |
1/2 cup cooked rice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup shredded mozzarella cheese |
Directions:
1. Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.
2. In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.
3. Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.
4. Bake, uncovered, in a 350ยบ oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.
|
|