My husband and I had this for supper the other night and the leftovers for
lunch yesterday. It is quite good, very very easy, and something different
to do with eggplant.
* Exported from MasterCook *
Stuffed Eggplant
Recipe By : Cooking Light, May 1995, page 76, but modified to make ff
Serving Size : 8 (serves 4 as main dish) Preparation Time :0:05
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant -- (1 pound)
1/4 teaspoon salt (I omitted)
2 tablespoons sauteeing liquid
1 cup chopped onion
1 1/2 cups fresh breadcrumbs
1/2 cup ff parmesean, divided
3 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon pepper
1 clove garlic -- minced
Vegetable cooking spray
1 garlic clove -- minced
1 cup no-salt-added tomato sauce
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
Parsley sprigs -- (optional)
Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4
pieces.
Combine the eggplant and 1/4 teaspoon salt (if you are using) in a large
saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and
simmer 8 minutes or just until pulp can be removed from peel. Carefully
remove pulp, reserving peels. Mash pulp; set aside.
Heat sautee liquid in a nonstick skillet over medium heat. Add eggplant pulp
and onion; sauté for 7 minutes or until tender. Remove from heat; stir in
breadcrumbs, 1/4 cup plus 2 tablespoons ff parmesean cheese, parsley, 1/4
teaspoon pepper, and 1 minced garlic clove.
Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking
dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture
onto each peel. Bake at 350 degrees for 20 minutes or until thoroughly heated.
Place a saucepan coated with cooking spray over medium heat. Add 1 minced
garlic clove; sauté 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt,
and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Yield: 4
servings (serving size: 4 pieces stuffed eggplant and 4 tablespoons sauce).
Serve warm.
NOTES : Spoon sauce over eggplant; sprinkle with remaining cheese, and
garnish with parsley, if desired.
Nutr. Assoc. : 0 0 0 0 0 20087 3394 0 0 0 0 26429 0 0 0 0
Ruth in sunny and springy Chicago 'burbs.