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LOCATION: Recipes >> Eggplant Casserole Recipes >> Stuffed Eggplant 05

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Stuffed Eggplant

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
pepper
3 tablespoons olive oil, for saute

Slice eggplants in half lengthwise, and bake them face-down on an
oiled tray at 350F for 20-25 minutes. Scoop out the insides and
mince them.

Saute 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. 350 oven for 35-40 minutes, uncovered.

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