Baked Stuffed Eggplant
|Instant onions||3 Tablespoon, chopped|
|Green pepper||1 , finely minced|
|Tomato||1 Large, finely minced|
|Chicken seasoned stock base||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Herb seasoning||1⁄4 Teaspoon|
|Leftover ham/Any other leftover meat||1 1⁄2 Cup (24 tbs), finely minced or ground|
|Grated sharp cheese||3⁄4 Cup (12 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Melted butter||1 Tablespoon|
1 Cut eggplant lengthwise in to half.
2 Carefully, remove the inside pulp leaving a firm shell about 1/4 inch thick.
3 Using salted water, cover the shells and set aside while you prepare the filling.
4 Dice the eggplant pulp.
5 In a skillet, put the eggplant pulp along with onions, green pepper, tomato, the 3 tablespoons butter, seasoned stock base and water.
6 Mix well.
7 Cook, covered for 15 minutes or until tender.
8 Remove the cover and continue cooking until all liquid evaporates.
9 Add salt, seasonings, ham and 1/2 cup of the cheese and mix well.
10 Drain the shells and fill the ham mixture in them.
11 Bake in 350°Fahrenheit oven for 50 minutes.
12 Remove from the oven.
13 Sprinkle with the remaining 1/4 cup grated cheese.
14 In a bowl, toss bread crumbs with the 1 tablespoon melted butter and sprinkle over the top.
15 Continue to bake for another 15 minutes or until crumbs are lightly browned.
16 Serve hot.