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STUFFED EGGPLANT
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| Ingredients: |
1 medium eggplants
2 Tablespoons butter
1 large onion, chopped
2 medium green peppers, chopped
1 can Delmonte petit diced tomatoes
5 slices of bacon
S & P
1 teaspoon sugar
1 Tablespoon ground parm
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| Procedures: |
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Cut eggplants in half, lengthwise.
Remove inside and cook in small amount of water until tender.
Melt butter in skillet and sauté onion until brown and add green pepper, tomatoes and cooked eggplant.
Cook until tender.
Add salt, pepper, egg and bread crumbs and mix well.
Use 8 eggplants to stuff 10 halves. Stuff 10 halves with mixture.
Top with more breadcrumbs and 1 & 1/2 slice of bacon.
Bake at 350o for 45 minutes.
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| Notes: |
2026-05-29: with a pork tenderloin roast.
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