Stuffed Eggplant Italiano
Stuffed Eggplant Italiano is an moderately easy dinner. Made with 1 medium size eggplant (about 1 lb.), 1/3 c. kellogg's all-bran cereal, 1 c. (2 to 3 oz.) sliced fresh mushrooms, 1/4 c. parmesan cheese and 1/4 c. chopped onion, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Cut eggplant in half, lengthwise.
Place halves, cut side down, in shallow baking pan. Bake at 350° about 15 minutes. Remove from oven. Cool slightly. Scoop out pulp, leaving 3/8-inch shell. Place shells, cut side up, in baking pan.
Coarsely chop pulp. Combine with remaining ingredients except Mozzarella cheese. Fill eggplant shells, pressing firmly.
Cover with foil.
Pierce foil in several places to allow steam to escape.
Bake at 350° about 40 minutes or until vegetables are tender. Remove foil and sprinkle with Mozzarella cheese.
Bake, uncovered, about 2 minutes longer or until cheese melts.
Cut each half into 2 pieces to serve.
Makes 4 servings.
🍷 Perfect Pairings
Complete your meal with these
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