Eggplant Stuffed With Summer Vegetables

"Frank Stitt’s Southern Table"
 
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Ready In:
1hr 35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • With a sturdy spoon, scoop the flesh out of each eggplant half, leaving ¼ inch thick shells.
  • Sprinkle the inside of the shells with salt, invert onto a plate, and let stand for 30 minutes.
  • Dice the flesh and set aside.
  • Preheat oven to 350 degrees.
  • Turn the eggplant shells over, pat dry, and place on a baking sheet; bake until softened, about 15 minutes.
  • Remove from oven and set aside; leave oven on.
  • Meanwhile, heat the olive oil in a large skillet over medium heat.
  • Add in onion; sauté until tender, 5-7 minutes.
  • Add in garlic, diced eggplant, zucchini, and mushrooms; sauté until mushrooms begin to soften, about 3 minutes.
  • Add in tomato, parsley, basil, and breadcrumbs; stir to combine; season with salt and pepper; remove from heat.
  • Fill baked eggplant shells with the vegetable, mounding it loosely; bake for 20 minutes; serve hot.

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