Stuffed Eggplant
From beautidiva 13 years agoIngredients
- 3 med eggplants cut in half lengthwise shopping list
- cooking spray (I use Pampered Chef sprayer with extra virgin olive oil) shopping list
- 1 T olive oil shopping list
- 1/2 c chopped ham (buy it or use from left over ham) shopping list
- 1/2 c chopped onion ( freezer section has if you want to cheat) shopping list
- 1/4 c chopped red bell pepper ( I freeze these chopped at end of season) shopping list
- 3 garlic cloves minced shopping list
- 1/2 c beer (shhh your husband won't even notice bring the rest in a cup for him or drink yourself lol) shopping list
- 1/2 c shrimp pealed and chopped (can get canned) shopping list
- 2 1/2 oz bread crumbs shopping list
- 6 T grated parmesan cheese shopping list
- 1/4 cup finely chopped green onions (got some left? Freeze them) shopping list
- 1 T fresh basil or 1 tsp dried shopping list
- 1 tsp chopped terragon or 1 1/2 tsp fresh shopping list
- 1 tsp grated lemon rind (can get in spice section) shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 425
- Score cut side of eggplant in a criss-cross pattern.
- Spray the eggplant that is cut side.
- Put cut sides down on baking sheet and bake for 10 min.
- Turn over and bake another 10 min
- Remove from oven and cool for 10 min. Scoop out pulp to leave 1/4 in shell and chop rest up and set aside.
- Reduce heat to 350.
- Heat olive oil with ham, onion, pepper, and garlic. Saute 5 min
- Add reserved pulp and beer cook 10 min until liquid almost gone.
- Stir in shrimp and remove from heat.
- Take bread crumbs and mix with half of cheese, green onions, basil, tarragon, rind, salt and pepper. Combine.
- Add to the eggplant mixture
- Mound into eggplant shells and sprinkle remaining cheese on top.
- Bake 15 min until baked through.
People Who Like This Dish 5
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