Be the first to Here's a stuffed eggplant recipe with an easy stuffing of tomatoes, bread crumbs, and butter.
For more eggplant recipes, including stuffed eggplant and eggplant Parmesan recipes, scroll down the page.
Ingredients:
- 1 medium eggplant
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons minced onion
- 1 can (14.5 ounces) tomatoes
- 1 teaspoon salt
- 1 cup soft bread crumbs
Preparation:
Wash eggplant and cut in half. Scoop out pulp to about 1/2 inch of the skin. Dice pulp. In a skillet, melt butter with olive oil over medium heat. Add onions and sauté for 2 minutes; add eggplant pulp, tomatoes, bread crumbs, and salt. Mix well; fill eggplant shells. Bake at 375° until browned, about 30 minutes.
Eggplant Recipe serves 4.
Eggplant Recipe serves 4.
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