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   Quincy's Recipe Corner
 more...>Family & Consumer Sciences>Quincy's Recipe Corner>

Eggplant recipes

Stuffed Eggplant

Makes 6 servings

3 medium eggplants
2 Tbsps. butter or margarine
1 cup onion, chopped
2 cloves garlic, minced
½ pound mushrooms, chopped
1 ½ cups cottage cheese
1 cup cooked rice
1 cup cheese, grated
½ tsp thyme

1. Slice the eggplants in half lengthwise. Use a spoon to scoop out the insides, sown to ¼” of the skin.

2. Chop the eggplant innards and cook in a skillet in butter or margarine with onions, garlic and mushroom over medium heat until the onions are clear and the eggplant is soft.

3. Combine all other ingredients and stuff the eggplant shells.

4. Bake, uncovered at 350 degrees for 35-40 minutes.



Eggplant Casserole

Makes 4-6 servings

1 large eggplant
½ pound sliced mushrooms
1 ½ cups tomato sauce
½ cup bread crumbs
½ cup Parmesan cheese, grated

1. Place eggplant in a large pot of boiling water. Reduce heat and simmer for 10 minutes.

2. Drain and cool.

3. Cut into 1 inch pieces. Place in a greased casserole dish with mushrooms and tomato sauce.

4. Combine bread crumbs and cheese. Sprinkle top of the casserole.

5. Bake at 350 degrees for 40 minutes.


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Last Updated: 5/8/2014 8:15:54 AM

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