| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Lifetime tv, Life5 | 4 | servings | |
INGREDIENTS
| 4 | md | Eggplants |
| 1 | c | Cooked brown rice |
| 1/4 | c | Finely diced green bell pepper |
| 1/4 | c | Grated onion; lightly pressed in |
| ; a sieve to remove | ||
| ; excess liquid | ||
| 2 | tb | Finely chopped ripe olives |
| 2 | tb | Minced fresh parsley |
| 1/4 | ts | Dried marjoram |
| 1/8 | ts | Dried thyme |
| 1/8 | ts | Salt |
| 1 | ds | Freshly ground pepper |
| 3/4 | c | Tomato sauce |
| 1/4 | c | Water |
| 1/2 | c | Shredded mozzarella cheese |
INSTRUCTIONS
1. Remove stem ends and pierce the eggplants in several places. Microwave on HIGH, turning the eggplants twice during cooking, 10 min. or until slightly tender. (Eggplants can also be boiled in a large pot of water until slightly tender.) With egg plant on its side, cut a slice off the top surface. Keep eggplant slice. Hollow out the eggplants, leaving about 1/2-inch of flesh all around. 2. Preheat oven to 350 degrees F. Finely chop the scooped out eggplant flesh and combine with the rice, bell pepper, onion, olives, parsley, marjoram, thyme, salt, pepper and 1/4 cup tomato sauce. Spoon the filling into the eggplants and cover with the eggplant slices. Place the stuffed eggplants in a shallow casserole dish. 3. Combine the remaining 1/2 cup tomato sauce with water and pour over the stuffed eggplants. Cover casserole and bake 30 min. Uncover casserole, sprinkle eggplants with mozzarella and bake an additional 15 min. or until eggplants are tender. Copyright credit: 1996 by Sharon Claes © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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