m (Robot: Changing Category:Parmesan Cheese Recipes) |
m (→Ingredients: clean up, replaced: bread crumbs → breadcrumbs) |
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== Ingredients == |
== Ingredients == |
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| − | * 1½ cups [[ |
+ | * 1½ cups [[breadcrumbs]] |
* 2 [[eggplant]]s |
* 2 [[eggplant]]s |
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* 2 [[tomato]]es, diced |
* 2 [[tomato]]es, diced |
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| Line 19: | Line 19: | ||
== Directions == |
== Directions == |
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| − | # Preheat oven to 350°F. |
+ | # Preheat oven to 350 °F. |
# Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells ⅜-inch thick. If necessary, trim a small piece off the bottom of each shell so it won't tip over. Set aside. |
# Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells ⅜-inch thick. If necessary, trim a small piece off the bottom of each shell so it won't tip over. Set aside. |
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| − | # Coat large skillet with vegetable cooking spray. |
+ | # Coat large skillet with vegetable cooking spray. |
# Chop up reserved eggplant and add to skillet. |
# Chop up reserved eggplant and add to skillet. |
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# Add tomato, bell pepper, onion, celery, salt, and black pepper. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender. |
# Add tomato, bell pepper, onion, celery, salt, and black pepper. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender. |
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| − | # Remove skillet from heat. Stir in bread crumbs and parsley. |
+ | # Remove skillet from heat. Stir in bread crumbs and parsley. |
# Spoon mixture into the hollow eggplant shells. |
# Spoon mixture into the hollow eggplant shells. |
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| − | # Arrange stuffed shells in a shallow baking dish coated with vegetable spray. |
+ | # Arrange stuffed shells in a shallow baking dish coated with vegetable spray. |
| − | # Sprinkle 1½ tsps Parmesan on top of each shell. |
+ | # Sprinkle 1½ tsps Parmesan on top of each shell. |
# Bake for 25 minutes, until filling heats through and top is golden brown. |
# Bake for 25 minutes, until filling heats through and top is golden brown. |
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[[Category:Eggplant Recipes]] |
[[Category:Eggplant Recipes]] |
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| − | [[Category: |
+ | [[Category:Green bell pepper Recipes]] |
| ⚫ | |||
[[Category:Parmesan cheese Recipes]] |
[[Category:Parmesan cheese Recipes]] |
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| − | [[Category: |
+ | [[Category:Tomato Recipes]] |
| ⚫ | |||
Latest revision as of 14:36, 6 December 2010
Description
Fruit & Vegetable of the Month: Eggplant by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
- Serves: 4
Ingredients
- 1½ cups breadcrumbs
- 2 eggplants
- 2 tomatoes, diced
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- ⅓ cup celery, diced
- ⅛ tbsp salt
- ¼ tbsp black pepper
- 2 tbsp fresh parsley, minced
- 2 tbsp parmesan cheese
- Vegetable cooking spray
Directions
- Preheat oven to 350 °F.
- Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells ⅜-inch thick. If necessary, trim a small piece off the bottom of each shell so it won't tip over. Set aside.
- Coat large skillet with vegetable cooking spray.
- Chop up reserved eggplant and add to skillet.
- Add tomato, bell pepper, onion, celery, salt, and black pepper. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender.
- Remove skillet from heat. Stir in bread crumbs and parsley.
- Spoon mixture into the hollow eggplant shells.
- Arrange stuffed shells in a shallow baking dish coated with vegetable spray.
- Sprinkle 1½ tsps Parmesan on top of each shell.
- Bake for 25 minutes, until filling heats through and top is golden brown.