Title: Eggplant Stuffed Peppers
Categories: Main
Yield: 1 Servings
| 1 | lg | Eggplant, peeled and cut |
| | | Into bite-size pieces |
| 2 | tb | Oil |
| 3 | | Garlic cloves, minced |
| 1 | c | Italian bread crumbs |
| | | Basil |
| 1/2 | c | Cheese, grated |
| 1/2 | lb | Mozzarella cheese, sliced |
| | | Pepper to taste |
| | | Parsley |
| | | Mama's Marinara Sauce |
| 4 | | Red peppers, cut in half |
| | | Lengthwise, seeded and |
| | | Parboiled |
Saute 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 1/2 cup water and bake at
350 degrees for 1 hour. Sprinkle top with fresh Romano and Parmesan
cheeses; top with Mama's Marinara Sauce. Randy Rigg