Stuffed Eggplant
Emily
ingredients
- 1 eggplant -- big, cut in half lengthwise
- 1 tomato -- diced
- 1/2 onion -- diced
- 2 tbsp olive oil
- 2 eggs
- 1/4 C bread crumbs
- 2 tbsp parsley
- 1 tsp salt
- 1 tsp pepper
- 12 oz ricotta cheese
directions
Scoop out eggplant and dice contents. Saute eggplant, tomato and onion in olive oil. In a bowl combine eggs, bread crumbs, parsley, salt, pepper. Mix with sauteed mixture. Add ricotta cheese. Stuff eggplant shells. Top with remaining ricotta. Sprinkle parmesan on top. Bake for 45 minutes at 325 degrees.
Source: Emily
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