Stuffed Eggplant Italiano Recipe

Name: Stuffed Eggplant Italiano
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 eggplant (about 500 g/1 lb); 75 ml or 1/3 cup All-Bran Original* cereal; 250 ml or 1 cupsliced mushrooms; 50 ml or 1/4 cupchopped sweet green pepper; 50 ml or 1/4 cupchopped onion; 50 ml or 1/4 cupgrated Parmesan cheese; 30 ml or 2 tbspbutter or margarine, melted; 1 clove garlic, finely chopped; 2 ml or 1/2 tsp dried basil or 15 ml (1 tbsp) chopped fresh basil; 1 ml or 1/4 tsp salt; Pinchpepper; 75 ml or 1/3 cupshredded part-skim mozzarella cheese

Ingredients

1 eggplant (about 500 g/1 lb)
75 ml or 1/3 cup All-Bran Original* cereal
250 ml or 1 cupsliced mushrooms
50 ml or 1/4 cupchopped sweet green pepper
50 ml or 1/4 cupchopped onion
50 ml or 1/4 cupgrated Parmesan cheese
30 ml or 2 tbspbutter or margarine, melted
1 clove garlic, finely chopped
2 ml or 1/2 tsp dried basil or 15 ml (1 tbsp) chopped fresh basil
1 ml or 1/4 tsp salt
Pinchpepper
75 ml or 1/3 cupshredded part-skim mozzarella cheese

	PREP TIME 10m	COOK TIME 55m	TOTAL TIME 1h5m
YIELD 4 servings

Instructions

Cut eggplant in half lengthwise.
Place halves cut side down in shallow baking pan.
Bake at 180°C (350°F) for about 15 minutes.
Cool slightly.
Scoop out pulp, leaving about 1cm (1/2-inch) shell.
Place shells cut side up in baking pan.
In large bowl, coarsely chop pulp.
Stir in cereal, mushrooms, green pepper, onion, Parmesan cheese, butter, garlic, basil, salt and pepper.
Spoon back into eggplant shells, pressing in firmly.
Cover with foil; pierce in several places to allow steam to escape.
Bake for about 40 minutes or until vegetables are tender.
Remove foil, sprinkle tops with mozzarella cheese.
Bake, uncovered, for about 2 minutes more or until cheese melts.
To serve, cut each half into 2 pieces.