Stuffed eggplant a la richard simmons

1 Servings

Ingredients

Quantity Ingredient
2 mediums Eggplant
Butter or olive oil
1 medium Chopped onion
½ cup Chopped mushrooms
1 cup Cottage cheese
1 cup Grated Jack or cheddar cheese
¼ cup Ground or chopped nuts; (I use pecans or sliced almonds)
½ teaspoon Crushed basil
1 cup Cooked brown rice
Crumbly Topping
½ cup Toasted wheatgerm
¼ cup Chopped nuts
¼ cup Grated cheese
1 tablespoon Butter; melted

Directions

TOPPING

Slice eggplant in half lengthwise and bake them facedown on oiled cookie sheet at 350 for 20 minutes. Scoop out the insides when cool enough to handle leaving ¼" around the insides. In skillet saute garlic,onion, and mushroom and add eggplant that has been mashed. Add rice, nuts and seasonings.Stuff eggplant shells with mixture, dust with paprika and sprinkle with topping. Bake at 350 for 35-40 minutes.

TOPPING: Mix and sprinkle this over eggplant 10 minutes before it is done.

This is a yummy vegetarian dish that my young children love.Enjoy! Posted to KitMailbox Digest by Yardsalr@... on Feb 24, 1998

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