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cheese-stuffed Eggplant (jordan) 2 (1 Pound) Eggplants
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1/4 Cup Olive Oil
8 Ounces Mushrooms, Thinly Sliced
2 Medium Tomatoes, Cut Into Wedges
1 Cup Salted Peanuts
1 1/2 Cups Soft Bread Crumbs
2 Tablespoons Snipped Parsley
1/2 Teaspoon Salt
1/2 Teaspoon Ground Marjoram
1/2 Teaspoon Ground Oregano
2/3 Cup Grated Parmesan Cheese cut Eggplants Lengthwise Into Halves. Cut Out And Cube Enough Eggplant From Shells To Measure About 4 Cups, Leaving A 1/2-inch Wall On Side And Bottom Of Each Shell; Reserve Shells. Cook And Stir Eggplant Cubes, Onion And Garlic In Oil In 10-inch Skillet Over Medium Heat 5 Minutes. Add Remaining Ingredients Except Reserved Shells And Cheese. Cover And Cook Over Low Heat 10 Minutes. place Eggplant Shells In Ungreased Shallow Pan; Spoon Peanut Mixture Into Shells. Sprinkle Cheese Over Filled Shells. Bake Uncovered At 350 Degrees F Until Eggplant Is Tender, 30 To 40 Minutes. yields 4 Servings. |
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