Stuffed eggplant padovana
2 Portions
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 1 | medium | Onion, minced |
| 1 | tablespoon | Parsley, minced |
| 2 | tablespoons | Celery, chopped |
| 1 | small | Green pepper, chopped |
| 1 | cup | Plum tomatoes |
| 1 | cup | Bread crumbs |
| ¼ | cup | Parmesan Cheese, grated |
| Salt and pepper, to taste | ||
| 3 | tablespoons | Olive Oil |
Directions
Clean eggplant; cut in half lengthwise. Scoop out pulp, leaving shell ½ inch thick. Cut pulp into small pieces.
Combine onion, parsley, celery, green pepper, plum tomatoes, bread crumbs, cheese, salt and pepper with pulp. Fill eggplant halves with mixture.
Place prepared eggplant in baking dish with olive oil. Bake at 350F.
for 45 minutes. Lower heat if necessary to prevent browning.
SOURCE: American Academy of Chefs--S. Sabatelle, Chef