Stuffed Eggplant

13 ingredients
10 steps

Ingredients

  • 2 small eggplants
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. thyme
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 to 2 c. shredded Mozzarella cheese
  • 1/2 c. olive oil (a must)
  • 1 medium size can tomatoes (14 or 15 oz.)
  • 1/2 lb. sliced fresh mushrooms

Directions

  1. 1
    Combine all the ingredients except the eggplant, olive oil and 1/2 cup of the cheese.
  2. 2
    Wash eggplants; cut off top green stem and slice carefully lengthwise (approximately 6 to 7 slices) to form a fan, do not completely cut through to the base.
  3. 3
    Line a pan with foil; place eggplant in the pan.
  4. 4
    Take a portion of the filling and place between the layers.
  5. 5
    Coat heavy with olive oil.
  6. 6
    Cover pan with foil.
  7. 7
    Bake 45 minutes at 350°.
  8. 8
    After 45 minutes check for tenderness and if eggplant is tender, uncover and sprinkle with half cup cheese and bake another 10 to 15 minutes.
  9. 9
    Transfer to serving plate with large spatula.
  10. 10
    Serves 2 to 4.

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