Stuffed Eggplant Italiano
1/4 colive oil
1medium to large eggplant
1medium green bell pepper, chopped
1medium onion, chopped
114.5 ounce can petite diced tomatoes, drained
1 clovegarlic, finely diced
1raw, extra large egg, slightly beaten
2-3slices stale white bread, torn into pieces
1 tspitalian seasoning
1/4 cfreshly grated parmesan cheese
·salt and pepper to taste
How to Make Stuffed Eggplant Italiano
- Pre-heat oven to 350 degrees F.
Cut eggplant in half lengthwise. Carefully scoop out flesh, reserving shell. Coarsely chop scooped out eggplant into bite size pieces.
- Place a 12" non-stick skillet over medium high heat and saute eggplant, green pepper and onion in olive oil for 10-12 minutes, or until onion becomes transparent. (You may have to add more olive oil or vegetable oil while sauteeing.)
- Add the tomatoes and garlic to the eggplant mixture and stir to combine. Add the beaten egg, torn bread and Italian seasoning to the skillet and stir quickly to combine ingredients and to prevent the egg from "scrambling". Add salt and pepper to taste. Continue to cook for 5 more minutes, stirring condstantly.
- Transfer mixture to reserved eggplant shells and sprinkle with Parmesan cheese. Place stuffed shells in a baking dish and bake for 30-35 minutes, or until hot and bubbly. Serves 6-8 (depending on size of eggplant)