New Recipes Stuffed Eggplant Italiano - ★Cooking Recipes★

Courtesy of Kellogg's All-Bran
Directions for: Stuffed Eggplant Italiano

Ingredients

1 eggplant (about 500 g/1 lb)

cup (75 ml) All-Bran Original* cereal

1 cup (250 ml) sliced mushrooms

cup (50 ml) chopped sweet green pepper

cup (50 ml) chopped onion

cup grated Parmesan cheese

2 Tbsp (30 ml) butter or margarine, melted

1 clove clove garlic, finely chopped

tsp (2 ml) dried basil or 15 ml (1 tbsp) chopped fresh basil

tsp (1 ml) salt

1 pinch pepper

cup (75 ml) shredded part-skim mozzarella cheese

Directions

1. Cut eggplant in half lengthwise. Place halves cut side down in shallow baking pan. Bake at 180C (350F) for about 15 minutes. Cool slightly. Scoop out pulp, leaving about 1cm (1/2-inch) shell. Place shells cut side up in baking pan.

2. In large bowl, coarsely chop pulp. Stir in cereal, mushrooms, green pepper, onion, Parmesan cheese, butter, garlic, basil, salt and pepper. Spoon back into eggplant shells, pressing in firmly. Cover with foil; pierce in several places to allow steam to escape. Bake for about 40 minutes or until vegetables are tender.

3. Remove foil, sprinkle tops with mozzarella cheese. Bake, uncovered, for about 2 minutes more or until cheese melts. To serve, cut each half into 2 pieces.

See more: Vegetables, Vegetarian, Dinner, Barbeque, Appetizer