Italian Stuffed Eggplant


1 lg. green pepper, finely chopped
3/4 pound mushrooms, finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
2 cloves garlic, minced
1 eggplant (about ½ lb.)
3/4 cup pasta sauce
1/2 cup light ricotta cheese
2 ounces light mozzarella cheese, shredded


In medium skillet, saute first 5 ingredients in 1 tablespoon oil 10 to 15 minutes. Meanwhile, preheat broiler. In cup, combine 3 tablespoons oil and garlic. Cut eggplant lengthwise into 16 (1/4 inch thick) slices. Arrange on broiler rack; brush with oil mixture. Broil 4 to 4 1/2 minutes until tender, turning and brushing with oil mixture. Repeat with remaining eggplant.
Turn oven temperature to 400 degrees. Pour 1/2 cup pasta sauce in 10 inch round baking dish. Stir cheese into vegetable mixture. Spoon about 2 tablespoons vegetable mixture in center of each eggplant slice. Roll "jelly roll style"; place in baking dish. Spoon remaining 1/4 cup pasta sauce over eggplant rolls. Bake 25 to 30 minutes until heated through. Makes 8 servings.


1.0 servings


Wednesday, December 9, 2009 - 2:19am



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