My Mother's Stuffed Eggplant
My Mother'S Stuffed Eggplant is an moderately easy dinner. Made with 1 large eggplant or 2 smaller, 2 to 3 slices bacon (optional), 1 roma tomato, 1 garlic clove (fresh) and 2 green onions, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Hollow eggplant by cutting in half and carefully scooping out of shell.
Reserve shell by placing both halves in aluminum foil-lined baking dish.
Dice eggplant, bacon, tomato, garlic and onion.
Saute bacon and onion in frypan and add eggplant and tomato.
Beat egg in large bowl.
Add eggplant mixture, half crumbs and half cheese.
Place in shell halves.
Top with remaining crumbs and cheese.
Bake at 350Β° for 45 minutes.
π· Perfect Pairings
Complete your meal with these
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