Stuffed Eggplant
Prep: 15 min, Cook: 30 min.
a.. 1-1/2 lbs. eggplant, cut in half lengthwise
b.. 1 Tbs. plus 1 tsp. unsalted butter or margarine
c.. 1/4 cup onion, chopped
d.. 1/4 green bell pepper, seeded and chopped
e.. 1/2 cup recipe-ready crushed tomatoes
f.. 1/2 tsp. salt optional
g.. 1/4 tsp. pepper
h.. 2 ounces shredded cheddar cheese
i.. 1/2 cup dry breadcrumbs
Preheat oven to 350¡ãF. Scoop out inside of eggplant, leaving 1/4 inch shell. Set shell aside. Chop eggplant meat and set aside. Melt half the butter in a heavy nonstick skillet over medium heat. Saut¨¦ onion, chopped eggplant and bell pepper 3-4 minutes or until onion is softened. Stir in tomato, salt and pepper. Simmer 5 minutes. Discard excess liquid from skillet. Stir in cheese and 1/4 cup breadcrumbs. Divide mixture evenly into eggplant shells. Arrange eggplant in a buttered baking pan. Melt remaining butter in a nonstick skillet over medium low heat. Stir in remaining breadcrumbs. Sprinkle buttered breadcrumbs over eggplant. Bake 30 minutes or until tops are golden.
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