Stuffed Eggplant (version V)
1 medium eggplant
Wash eggplant; cut in half lengthwise and remove pulp to within 1/2 inch of skin. Salt and pepper eggplant shell. Dice pulp. Mix with 3 tablespoons melted butter, the vegetables, stuffing, and salt.
3 tablespoons melted butter or margarine
1/4 cup chopped onion
1 tablespoon chopped parsley
1/4 cup chopped celery
1/4 cup chopped green pepper
1 cup chopped fresh tomatoes
1/2 cup packaged herb-seasoned stuffing
1 teaspoon salt
1/2 cup corn flakes
1 tablespoon melted butter or margarine
Fill eggplant shell. Place in greased baking dish; cover with foil. Bake in hot oven (400 degrees) 40 minutes. Remove foil. Combine corn flakes with melted butter; sprinkle over filling and bake uncovered 10 to 15 minutes longer or till topping is lightly browned.
Makes 6 servings.
This is great! I added some sauteed crawfish tails and parmesan cheese to mine, just because. I think it is wonderful just as it is too.
Anonymous, Location not stated.
Click Here to Comment on This Recipe
Alternate Versions of This Recipe: