Eggplant Stuffed Peppers


1 Large Eggplant, peeled and cut
Into bite-size pieces
2 Tablespoon Oil
3 Garlic cloves, minced
1 Cup Italian bread crumbs
Basil
1/2 Cup Cheese, grated
1/2 Pound Mozzarella cheese, sliced
Pepper to taste
Parsley
Mama's Marinara Sauce
4 Red peppers, cut in half
Lengthwise, seeded and
Parboiled
.
Sauté pieces of eggplant in the oil with the minced garlic until the
eggplant is very soft, about 30 minutes ought to do it. Stir in the bread
crumbs until are moistened. Sprinkle with basil and add the grated cheese,
pepper and parsley. Fill parboiled peppers halfway with the eggplant mixture
and put a slice of mozzarella in each center. Cover with more of the
eggplant mixture. Place in baking pan with 1/2 cup water and bake at 350
degrees for 1 hour. Sprinkle top with fresh Romano and Parmesan cheeses; top
with Mama's Marinara Sauce.

Randy Rigg
Home Cookin 4.8 Chapter: Casseroles
Servings: 1