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LOCATION: Recipes >> Eggplant Casserole Recipes >> Stuffed Eggplant 11

Print this Recipe    Stuffed Eggplant 11

Stuffed Eggplant Boats

oil for pan
3 small eggplants
2 tablespoons butter
4 cloves garlic, minced
3 shallots, minced
8 mushrooms, minced
1/2 bunch spinach
1/2 cup bread crumbs
1/2 cup chopped almonds
1/4 cup Parmesan cheese
1 1/2 teaspoons kosher salt
2 tablespoons parsley
1 teaspoon oregano

Preheat oven to 350 degrees. Brush baking sheet with oil. Slice
eggplant in half lengthwise. Place eggplant cut side down on baking
sheet. Bake until tender when pierced with a knife (30 to 35
minutes). Heat butter in a large skillet. Add garlic, shallots,
and mushrooms. Saute for 5 minutes. Julienne the kale and add with
bread crumbs, almonds, Parmesan, salt, parsley, and oregano. Stir
to combine. Remove eggplant from oven. Leave oven on. Carefully
scoop tender interior meat from eggplant shells. Chop and mix
eggplant meat with vegetable mixture. Mound filling in eggplant
shells, and bake for 30 minutes. Let rest for 10 minutes before
serving.

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