STUFFED EGGPLANT

 

 

INGREDIENTS
1 Eggplant
½ c cooked rice
¾ c cooked meat or fish (options: tofu, cauliflower or chunks)
2 tbs butter
1 chopped tomato
½ chopped onion
½ bell pepper
1 tsp thyme
1 tsp oregano
2 tbs water
Salt and pepper
3/4 c bread crumbs
1/4 c Parmesan cheese

DIRECTIONS
Cut clean eggplant in half lengthwise and cut of top. Scoop out and dice the inside pulp and put aside.  Melt butter in frying pan and sauté eggplant, tomato, onion and bell pepper until translucent. Add water meat, rice, thyme and oregano and continue to sauté for several more minutes. Add salt and pepper to taste. Place eggplant shells in the oven at 350 for 10 minutes.  Scoop the mixture into eggplant shells. Mix bread crumbs and Parmesan cheese together and sprinkle over the eggplant and bake at 400 degrees for 20 minutes or until brown.

 

 

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