Eggplant stuffed peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant, peeled and cut |
| Into bite-size pieces | ||
| 2 | tablespoons | Oil |
| 3 | Garlic cloves, minced | |
| 1 | cup | Italian bread crumbs |
| Basil | ||
| ½ | cup | Cheese, grated |
| ½ | pounds | Mozzarella cheese, sliced |
| Pepper to taste | ||
| Parsley | ||
| Mama's Marinara Sauce | ||
| 4 | Red peppers, cut in half | |
| Lengthwise, seeded and | ||
| Parboiled | ||
Directions
Saute 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 ½ cup water and bake at 350 degrees for 1 hour. Sprinkle top with fresh Romano and Parmesan cheeses; top with Mama's Marinara Sauce. Randy Rigg