Eggplant Stuffed Peppers

(4 votes)

1 large eggplant, peeled and cut into bite-size pieces
2 tablespoons oil
3 garlic cloves, minced
1 cup Italian bread crumbs
basil
1/2 cup cheese, grated
1/2 pound mozzarella cheese, sliced
pepper to taste
parsley
marinara sauce
4 red peppers, cut in half lengthwise, seeded and parboiled

Sauté pieces of eggplant in the oil with the minced garlic until the eggplant is very soft, about 30 minutes ought to do it. Stir in the bread crumbs until are moistened. Sprinkle with basil and add the grated cheese, pepper and parsley. Fill parboiled peppers halfway with the eggplant mixture and put a slice of mozzarella in each center. Cover with more of the eggplant mixture. Place in baking pan with 1/2 cup water and bake at 350 degrees for 1 hour. Sprinkle top with fresh Romano and Parmesan cheeses; top with  Marinara Sauce.



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