Eggplant Stuffed Peppers
A succulent dish where pieces of eggplant are stuffed with mozzarella cheese and topped off with a delicious marinara sauce.
Yield
4 servingsPrep
60 minCook
60 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
peeled and cut into bite-size pieces |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | cup |
bread crumbs
italian |
|
| 1 | x |
basil
|
*
|
| ½ | cup |
cheese
grated |
|
| ½ | pound |
mozzarella cheese
sliced |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
marinara sauce
|
*
|
| 4 | each |
sweet red bell peppers
cut in half lengthwise, seeded and parboiled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
peeled and cut into bite-size pieces |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 237 | ml |
bread crumbs
italian |
|
| 1 | x |
basil
|
*
|
| 118 | ml |
cheese
grated |
|
| 226.8 | g |
mozzarella cheese
sliced |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
marinara sauce
|
*
|
| 4 | each |
sweet red bell peppers
cut in half lengthwise, seeded and parboiled |
|
Directions
Sauté pieces of eggplant in the oil with the minced garlic until the eggplant is very soft, about 30 minutes ought to do it. Stir in the bread crumbs until are moistened. Sprinkle with basil and add the grated cheese, pepper and parsley. Fill parboiled peppers halfway with the eggplant mixture and put a slice of mozzarella in each center. Cover with more of the eggplant mixture.
Place in baking pan with ½ cup water and bake at 350℉ (180℃) for 1 hour. Sprinkle top with fresh Romano and Parmesan cheeses; top with Marinara Sauce.
