Veggie Stuffed Eggplant

Name: Veggie Stuffed Eggplant
Ingredients: 4 md. Eggplants - rinsed & capped; 3 Roma Tomatos - rinsed; 1 sm. Zucchini - peeled; 1 sm. Carrot - peeled; 1 lg. Red Bell pepper - rinsed & de-seeded; 1 tsp. + vegetable oil; 2 lg. Eggs; 1 tsp. Garlic Salt; Grated Cheese - I use pepperjack.

9 ingredients

8 steps

Ingredients

4 md. Eggplants - rinsed & capped
3 Roma Tomatos - rinsed
1 sm. Zucchini - peeled
1 sm. Carrot - peeled
1 lg. Red Bell pepper - rinsed & de-seeded
1 tsp. + vegetable oil
2 lg. Eggs
1 tsp. Garlic Salt
Grated Cheese - I use pepperjack.

Directions

1

Hollow eggplants (bowl style w/ lid).
2

Set aside shells.
3

Place Eggplant insides and all other ingredients EXCEPT cheese in a food processor, blend until at least finely chopped.
4

Coat the bottom of a COVERED baking dish with a bit of oil.
5

Place eggplant shells in dish, fill with puree, put lid on (it's ok to overstuff a bit, but don't heap).
6

Place extra in separate baking dish (uncoated) Bake at 350* for 1 hour or until eggplant is browning.
7

Serve warm, top with grated cheese.
8

Makes 4 dinner portions or 8 side portions Serve extra stuffing on the side.