Stuffed eggplants #1

Yield: 4 Servings

Measure Ingredient
\N \N Eggplants
\N \N Garlic salt
\N \N Thyme
\N \N Basil
\N \N Oregano
\N \N Fresh tomato slices
\N \N Olive oil
\N \N Parmesan cheese

Halve eggplants. Scoop out pulp and dice. Fill shells with pulp. Sprinkle with garlic salt, thyme, basil and oregano. Place tomato slice on top, then small amount of oil. Place in pan in ½ inch of water. Bake at 350 for 1-½ hrs or until tender. Sprinkle with cheese and broil until brown.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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