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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Veg01 6 Servings

INGREDIENTS

3 Eggplants
2 Cloves garlic, crushed
1 Bay leaf
1 c Chopped onion
2 Green peppers
2 Tomatoes, or 3 small
1 t Basil
1/4 t Tarragon
1/4 t Oregano
2 c Ricotta cheese
1/2 c Grated parmesan cheese
1 c Fine dry breadcrumbs
Salt, to taste
Pepper, to taste
3 T Olive oil, for saut

INSTRUCTIONS

Slice eggplants in half lengthwise, and bake them face-down on an
oiled tray at 350_ for 20-25 minutes. Scoop out the insides and mince
them.  Saut eggplant insides with the onions, garlic, bay leaf and
peppers  until onions are clear. Combine with everything except half
the  parmesan and the bread crumbs. Let stand 20 minutes, then drain
off  all excess liquid.  Stuff the shells, Top with combined bread
crumbs and remaining  parmesan. 350_ oven for 35-40 minutes, uncovered.
Recipe by: Mollie Katzen, "Moosewood Cookbook"  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 248
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 32.8mg
Sodium: 465.7mg
Potassium: 340.9mg
Carbohydrates: 23.9g
Fiber: 2.5g
Sugar: 4.4g
Protein: 16g


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