Stuffed Eggplant Casserole
|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)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
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.