RxMike

Recipe: RxMike’s Stuffed Eggplant

// February 18th, 2009 // Recipes

Tasty, healthy, quick meal.
Freezes well for nights you need an even quicker dinner.

What you need:
1 eggplant
1c cooked rice (I use brown, whole-grain)
1 zucchini (chopped)
1 onion (chopped)
1/2c brown mushrooms (chopped)
2TB tomato paste
1/2t. basil
1/2t. oregano
olive oil
salt
mozzarella/parmasan cheese (optional)

Directions
Preheat your oven to 350. Slice the eggplant in half (lengthways), scoop out the insides and save the “shells.” You can substitute the eggplant insides for the zucchini if you prefer. Sautee the zucchini, onion and mushrooms in a large skillet until the onions are clear. Add the cooked rice, tomato paste, herbs and salt. Sautee the mixture for 5 minutes. Place the eggplant shells into a large baking dish and then fill them with the sauteed vegetable mixture. You can top the eggplants with shredded mozzarella or parmasen cheese if you prefer. Cover with foil and bake at 350 for 20 minutes. Uncover and bake for 10 additional minutes. Makes 2-4 servings.