Summer Nights Eggplants

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

1
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'.
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EggplantEggplant
2
Cut the center portion into small pieces, and set aside.
3
Preheat the oven to 350 degrees F (175 degrees C).
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OvenOven
4
Heat the oil in a large skillet over medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add the onions and garlic, and saute for a few minutes, until tender.
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GarlicGarlic
OnionOnion
6
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.
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Green PepperGreen Pepper
EggplantEggplant
ParsleyParsley
TomatoTomato
7
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.
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BreadcrumbsBreadcrumbs
EggplantEggplant
Pasta ShellsPasta Shells
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BowlBowl
8
Sprinkle feta cheese over the top.
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Feta CheeseFeta Cheese
9
Place the eggplant halves on a baking sheet.
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EggplantEggplant
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Baking SheetBaking Sheet
10
Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted.
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CheeseCheese
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OvenOven
11
Serve hot or cold. I prefer them chilled.
DifficultyHard
Ready In50 m.
Servings4
Health Score56
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