posted by SandyOH 08-16-100 6:49 AM
* Exported from MasterCook *
Stuffed Baby Eggplant
Recipe By : Mr. Food's Italian Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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6 baby eggplant* -- stems removed
2 tablespoons olive oil
1 medium onion -- finely chopped
1/2 green bell pepper -- finely chopped
1 can diced tomatoes (14-1/2-oz.) -- drained
1 teaspoon garlic powder
1/2 cup seasoned bread crumbs
1 cup shredded Mozzarella cheese -- divided
1/2 teaspoon salt
1 can vegetable or tomato juice (5.5-oz.)
Preheat oven to 350 F.
Cut the eggplant in half lengthwise; scoop out pulp and coarsely chop it. In a large skillet, heat the olive oil over medium-low heat and add the chopped eggplant, onion, green pepper, tomatoes, and garlic powder. Cook for 15-20 minutes, or until vegetables are tender, stirring occasionally.
Stir in bread crumbs, 1/2 cup of the Mozzarella cheese, the salt, and vegetable juice; cook for 2-3 minutes, until the liquid is absorbed. Remove from the heat and let cool slightly. Spoon the vegetable mixture evenly into the eggplant shells.
Place in a 13x9-inch baking dish or pan that has been greased. Cover with foil and bake 1 hour. Remove the foil, sprinkle with the remaining 1/2 cup Mozzarella cheese, and bake for 20-25 minutes more, or until eggplant is tender.
Serves 4-6
Note: *Use baby eggplant that are about 6-inches long. Eggplant that are smaller or larger won't come out the same!