Stuffed Eggplant, "mimi’s Elegant"

The supreme test for them really is whether they have found the hour in church enjoyable, whether the music being good, the singing hearty, the decorations no offense to the eye, the curtains the right shade, the building beautiful, they come away 'feeling' better. The sense that truth, saving truth, the truth that liberates, is at once infinitely valuable and infinitely difficult to come by is almost completely absent (Herbert Farmer).

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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.

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

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