Yield: 6 servings
|2||Cloves garlic; crushed|
|1 cup||Chopped onion|
|2 mediums||Green peppers|
|2 mediums||Tomatoes; or 3 small|
|2 cups||Ricotta cheese|
|½ cup||Grated parmesan cheese|
|1 cup||Fine dry breadcrumbs|
|Salt; to taste|
|Pepper; to taste|
|3 tablespoons||Olive oil; for saut|
Slice eggplants in half lengthwise, and bake them face-down on an oiled tray at 350_ for 20-25 minutes. Scoop out the insides and mince them.
Saut eggplant insides with the onions, garlic, bay leaf and peppers until onions are clear. Combine with everything except half the parmesan and the bread crumbs. Let stand 20 minutes, then drain off all excess liquid.
Stuff the shells, Top with combined bread crumbs and remaining parmesan.
350_ oven for 35-40 minutes, uncovered.
Recipe by: Mollie Katzen, "Moosewood Cookbook" Converted by MM_Buster v2.0l.