Summer Nights Eggplants
Summer Nights Eggplants might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 648 calories, 24g of protein, and 17g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. If you have onions, salt and pepper, parsley, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.
Instructions
Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'.
Cut the center portion into small pieces, and set aside.
Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat.
Add the onions and garlic, and saute for a few minutes, until tender.
Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells.
Sprinkle feta cheese over the top.
Place the eggplant halves on a baking sheet.
Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted.
Serve hot or cold. I prefer them chilled.