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Title: Stuffed Eggplant Padovana
Categories: Vegetables, Main dish
Yield: 2 portions
1 md Eggplant
1 md Onion, minced
1 tb Parsley, minced
2 tb Celery, chopped
1 sm Green pepper, chopped
1 c Plum tomatoes
1 c Bread crumbs
1/4 c Parmesan Cheese, grated
Salt and pepper, to taste
3 tb Olive Oil
Clean eggplant; cut in half lengthwise. Scoop out pulp, leaving
shell 1/2 inch thick. Cut pulp into small pieces.
Combine onion, parsley, celery, green pepper, plum tomatoes, bread
crumbs, cheese, salt and pepper with pulp. Fill eggplant halves with
mixture.
Place prepared eggplant in baking dish with olive oil. Bake at 350F.
for 45 minutes. Lower heat if necessary to prevent browning.
SOURCE: American Academy of Chefs--S. Sabatelle, Chef
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