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Stuffed Eggplant Mediterranean-Style

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“An easy meal from Hometown Cooking -- a great way to use garden vegetables.”
READY IN:
1hr 5mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.
  2. In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.
  3. Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.
  4. Bake, uncovered, in a 350º oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.

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