Baked Stuffed Eggplant
|Eggplant||1 Medium, cut in half lengthwise (4 Cups)|
|Tomato puree||1 Cup (16 tbs) (Divided)|
|Chopped fresh parsley||1 1⁄2 Teaspoon|
|Dehydrated onion flakes||1 Teaspoon, reconstituted in 1 tablespoon water|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Fennel seeds||1⁄8 Teaspoon|
|Grated cheddar cheese||4 Ounce|
|Cooked enriched rice||1 Cup (16 tbs)|
Place eggplant, cut side down, in a baking pan.
Add 1/4 inch water and bake at 350°F.
until eggplant is soft.
Remove eggplant and allow to cool slightly.
Scoop out pulp leaving a 1/2-inch shell.
In saucepan combine next 7 ingredients and simmer 10 minutes.
In bowl combine pulp, cheese, rice, and 1/2 cup tomato sauce.
Divide evenly and stuff into eggplant shells.
Place in casserole, stuffed side up, and cover with remaining sauce.
Bake at 375°F.
for 25 minutes or until stuffing is hot and cheese is melted.