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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a recipe I got from the News Paper a number of years ago, I recently prepared the dish amd noticed how worn my clipping had became, so...I thought I would post, share, and save it to my cookbook for save keeping. If you like eggplant this is one recipe that will get you many great compliments. Ingredients:
1 -2 large eggplant, peeled and cut into 1/2-inch cubes, about 8 cups |
2 cups chicken broth |
1 (10 1/4 ounce) can cream of mushroom soup |
1 cup seasoned stuffing mix |
3 tablespoons grated parmesan cheese |
1 small green pepper, chopped |
1/2 cup chopped onion |
1 tablespoon butter |
cooking oil |
salt and pepper |
1 -2 cup shredded cheddar cheese |
Directions:
1. Peel and cube eggplant. Soak in salt water for 30 minutes.
2. Combine chicken broth and cream of muchroom soup. Add stuffing mix and Parmesan cheese. Stir until stuffing is moistened.
3. Saute' green pepper and onion in butter and 1 tablespoon oil. Remove pepper and onion from pan and drain. Drain eggplant, press down paper towels to absorb most of the moisture. Saute' eggplant until tender, stirring often. Season with salt and pepper. Add to stuffing mixture.
4. Pour mixture into a buttered 2-quart baking dish. Top with cheese. Bake in a pre-heated 350-degree oven 30 to 45 minutes.
5. So Good!
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