Stuffed Eggplant

10 ingredients
7 steps

Ingredients

  • 2 medium sized eggplants
  • 1 c. dry bread crumbs
  • 1/2 c. wheat germ
  • 1 bay leaf
  • 2 Tbsp. oil
  • 1/2 tsp. oregano
  • 1 clove garlic
  • 1 fresh tomato
  • sweet basil
  • 2 Tbsp. Parmesan cheese

Directions

  1. 1
    Cut eggplants in half lengthwise and steam until less then tender.
  2. 2
    Lay bay leaf and whole clove over eggplants in steamer and throw out bay and garlic when finished steaming.
  3. 3
    Cool eggplants until you can remove seeds.
  4. 4
    Scoop out some of meat (don't break skin).
  5. 5
    Put meat in bowl and chop well.
  6. 6
    Add tomato, bread crumbs and spices.
  7. 7
    Cook all of this in 1 tablespoon of hot oil.

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