Moosewood-Stuffed Eggplant

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* Exported from MasterCook *

 

Stuffed Eggplant, " Mimi's Elegant "

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium eggplants

2 cloves garlic -- crushed

1 bay leaf

1 cup chopped onion

2 medium green peppers

2 medium tomatoes -- or 3 small

1 teaspoon basil

1/4 teaspoon tarragon

1/4 teaspoon oregano

2 cups ricotta cheese

1/2 cup grated parmesan cheese

1 cup fine dry breadcrumbs

salt -- to taste

pepper -- to taste

3 tablespoons olive oil -- for sauté

 

Slice eggplants in half lengthwise, and bake them face-down on an oiled tray

at 350º for 20-25 minutes. Scoop out the insides and mince them.

 

Sauté eggplant insides with the onions, garlic, bay leaf and peppers until

onions are clear. Combine with everything except half the parmesan and the

bread crumbs. Let stand 20 minutes, then drain off all excess liquid.

 

Stuff the shells, Top with combined bread crumbs and remaining parmesan.

350º oven for 35-40 minutes, uncovered.

 

From Karen Sonnessa <ksonness

 

 

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Karen S

ksonness