Stuffed Eggplant Italiano
- prep time15 min
- total time 60 min
- serves 4
Courtesy of Kellogg's® All-Bran®
1 eggplant (about 500 g/1 lb)
⅓ cup (75 ml) All-Bran Original* cereal
1 cup (250 ml) sliced mushrooms
¼ cup (50 ml) chopped sweet green pepper
¼ cup (50 ml) chopped onion
¼ cup grated Parmesan cheese
2 Tbsp (30 ml) butter or margarine, melted
1 clove clove garlic, finely chopped
½ tsp (2 ml) dried basil or 15 ml (1 tbsp) chopped fresh basil
¼ tsp (1 ml) salt
1 pinch pepper
⅓ cup (75 ml) shredded part-skim mozzarella cheese
1. Cut eggplant in half lengthwise. Place halves cut side down in shallow baking pan. Bake at 180ºC (350ºF) for about 15 minutes. Cool slightly. Scoop out pulp, leaving about 1cm (1/2-inch) shell. Place shells cut side up in baking pan.
2. In large bowl, coarsely chop pulp. Stir in cereal, mushrooms, green pepper, onion, Parmesan cheese, butter, garlic, basil, salt and pepper. Spoon back into eggplant shells, pressing in firmly. Cover with foil; pierce in several places to allow steam to escape. Bake for about 40 minutes or until vegetables are tender.
3. Remove foil, sprinkle tops with mozzarella cheese. Bake, uncovered, for about 2 minutes more or until cheese melts. To serve, cut each half into 2 pieces.