Stuffed Eggplant

Stuffed Eggplant
Print Recipe
Stuffed Eggplant
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut eggplants in half lengthwise. Make several cuts on the exposed flesh. Sprinkle with salt and drain for 30 minutes, flesh side down. Squeeze and pat dry. Brush with oil. Put a little water in a baking pan and bake eggplants at 400, cut side up, 15 - 20 minutes. Scoop out flesh leaving 1/2 inch of flesh on shells. Sprinkle eggplants with salt and pepper. Chop flesh.
  2. Saute onion in butter for 3 minutes. Add chopped eggplant flesh and sauté until lightly browned. Remove from heat and add bread crumbs, parsley, salt and pepper. Beat and add eggs. Add cheese. If mixture is too stiff, add a little milk or cream. Fill eggplant shells with the mixture and sprinkle Parmesan cheese on top. Bake at 400 approximately 20 minutes.
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