Stuffed Eggplant Creole

Name: Stuffed Eggplant Creole
Ingredients: 2 small eggplant; 4 slices bacon, cut into small pieces; 1/4 c. chopped onion; 1/4 c. chopped green pepper; 1/2 c. sliced fresh mushrooms; 2 c. peeled, chopped tomato; 1/4 tsp. salt; 1/8 tsp. pepper; 1 c. (4 oz.) shredded Mozzarella cheese

9 ingredients

6 steps

Ingredients

2 small eggplant
4 slices bacon, cut into small pieces
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 c. sliced fresh mushrooms
2 c. peeled, chopped tomato
1/4 tsp. salt
1/8 tsp. pepper
1 c. (4 oz.) shredded Mozzarella cheese

Directions

1

Wash eggplant; cut in half lengthwise.
2

Remove pulp, leaving a 1/4-inch shell.
3

Set shells aside.
4

Chop the pulp; set aside. Combine bacon, onion, green pepper and mushrooms in a large skillet; saute until bacon is cooked.
5

Add eggplant pulp, tomato, salt and pepper; bring to a boil.
6

Reduce heat; simmer 10 minutes, stirring occasionally.