Baked Stuffed Eggplant
|Eggplants||1 Large (2 Small)|
|Celery||1 Cup (16 tbs), diced|
|Butter||1⁄2 Cup (8 tbs)|
|Dried basil||1 Teaspoon|
|Onion||1 Medium, chopped|
|Dried thyme||1⁄2 Teaspoon|
|Solid pack tomatoes/6 ripe tomatoes, skinned||1 Can (10 oz)|
|Pepper||To Taste, ground|
|Bread crumbs||1 Cup (16 tbs)|
Cut eggplant in half lengthwise.
Remove pulp, leaving the shell about 1/2 inch thick, and butter inside of shell.
Dice the pulp and set aside.
Melt half the butter in a saucepan.
Stir in onion and cook until straw colored.
Add diced eggplant, tomatoes, celery, basil, thyme, salt, and pepper.
Cook over a moderate heat until mixture is thick and celery is tender.
Spoon vegetable mixture into eggplant cavities.
Cover with crumbs, lightly sauteed in remaining butter, and place in a shallow baking pan.
Pour 1/2 inch boiling water in the pan.
Place in a preheated 325° oven and bake for 15 to 20 minutes.