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Stuffed Eggplant Casserole

southern.chef's picture
Ingredients
  Eggplants 2 Small
  Bacon slices 4 , cut into small pieces
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Peeled chopped tomato 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded mozzarella cheese 4 Ounce (1 Cup)
Directions

Wash eggplant; cut in half lengthwise.
Remove pulp, leaving a 1/4 inch shell; chop pulp.
Set shells and pulp aside.
Combine bacon and next 3 ingredients in a large skillet; saute until bacon is cooked.
Add eggplant pulp, tomato, salt, and pepper; bring to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally.
Place eggplant shells in a 12 x 8 x 2 inch baking dish.
Spoon hot mixture into shells; add water to dish to depth of 1/2 inch.
Bake at 350° for 25 minutes.Sprinkle with cheese; bake an additional 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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