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Stuffed Eggplant

I had a 6 year stint as a vegetarian, and during that time I found there are very few things that are meat-free and very hearty.  Eggplant has that quality and I am always trying for new ways to prepare it see here, this new recipe is simple and delicious.  Sampling from stuffed mushrooms this halved and hollowed eggplant is filled with the remaining eggplant, mushrooms, onions, garlic, cheese and bread crumbs and baked.  This is a really simple, filling, and delicious recipe you have to try.

Ingredients

1 Medium to Large Eggplant

2 C. Sliced Mushrooms

1/2 Onion Chopped

4 Garlic Cloves Minced

1/2 C. Seasoned Panko Crumbs

1/4 C. Parmesan Cheese

1/2 C. Shredded Mozerella

2 Tbs. White Wine

1 TBS Rosemary

1 tsp. Time

Salt/Pepper

Olive Oil

Heat oven to 375* Half eggplant and hollow out leaving about 1/2″ still remaining, set aside pulp and remaining eggplant.  Lightly oil and salt a cookie sheet placing eggplant skin down on the sheet, bake for 10-12 minutes.

Meanwhile, chop eggplant, mushroom, onion, and garlic.  Season with salt, pepper, herbs, and lemon zest.  Heat olive oil in a large skillet and cook stuffing until tender.  Gradually add in the white wine to get all the little bits on the bottom on the skillet and cook for another two minutes.  In a small bowl combine cheeses, and bread crumbs.  Spoon a quarter of the mixture into each eggplant shell, top with a quarter of the breadcrumbs.  Use the remaining filling to fill both halves, and do the same with the cheese/crumb mixture.  Top lightly with olive oil.  Reduce heat to 350* and bake for about 25 minutes.  Enjoy!

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