| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
American |
Vegetables, Main dish |
2 |
Portions |
INGREDIENTS
| 1 |
md |
Eggplant |
| 1 |
md |
Onion, minced |
| 1 |
tb |
Parsley, minced |
| 2 |
tb |
Celery, chopped |
| 1 |
sm |
Green pepper, chopped |
| 1 |
c |
Plum tomatoes |
| 1 |
c |
Bread crumbs |
| 1/4 |
c |
Parmesan Cheese, grated |
|
|
Salt and pepper, to taste |
| 3 |
tb |
Olive Oil |
INSTRUCTIONS
Clean eggplant; cut in half lengthwise. Scoop out pulp, leaving shell 1/2
inch thick. Cut pulp into small pieces.
Combine onion, parsley, celery, green pepper, plum tomatoes, bread crumbs,
cheese, salt and pepper with pulp. Fill eggplant halves with mixture.
Place prepared eggplant in baking dish with olive oil. Bake at 350F. for 45
minutes. Lower heat if necessary to prevent browning.
SOURCE: American Academy of Chefs--S. Sabatelle, Chef
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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