Due to an awesome vacation to see family over the holidays and 1st trimester yuckies, there has been a serious lack of posting. However, vacation is now over and I'm heading out of the 1st trimester soon so this means more regular posting!
This recipe was sent to me by Katie M. It was inspired by this recipe on Allrecipes.com.
Ingredients:
- 1 large eggplant
- olive oil
- 1/2 pound fresh mushrooms, sliced
- 1 medium onion, diced fine
- 2 large garlic cloves, diced fine or pressed
- 1 red bell pepper, chopped
- 1 Tablespoon Italian seasoning
- 1 cup bread crumbs
- salt and pepper to taste
- 1/2 cup Parmesan cheese
- 1/4-1/2 cup cheddar cheese
Cut eggplant in half length wise, scrape out insides and place scrapings in a large bowl. You want to scrape the eggplant as close to the skin as possible while still leaving the skin intact. Place the shells in a 8x8 baking dish and bake for 10 min at 375. Remove and set aside.
While the shells are baking give the eggplant scrapings a rough chop. Heat up a large skillet and saute onions and garlic in some olive oil for a few minutes until they begin to turn soft. Add bell pepper, chopped eggplant, and sliced mushrooms and saute until tender. Mix in Italian seasoning, bread crumbs, salt and pepper, and Parmesan cheese.
Scoop eggplant and mushroom mixture into eggplant shells. Top with cheddar cheese and bake for 15-20 min.
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