I had puchased a couple small eggplant at the farmers market last week and needed to use them. In light of the fact that I had also made ragu last week, I thought this would be a good time to try my hand at stuffed eggplant. After hollow in out the eggplant halves, I combined the ragu and eggplant flesh with panko and cheese and stuffed the mixture into the shells. After baking, I ended up with something quite yummy! I think next time I would include some sweet peppers. But this was quite tasty.
Stuffed peppers
- 2 small eggplants*
- 1/2 batch sausage bean ragu (http://csafoodie.blogspot.com/2015/09/home-canned-tomatoes.html)
- 1 cup panko crumbs
- 1 cup Mexican blend cheese
- 6 thin slices provolone
Preheat oven to 350F. Hollow out eggplants and chop removed flesh. Microwave the eggplant with 1/4 Cup water for 5 minutes on HIGH. Heat ragu, add cooked eggplant, panko and cheese; mix well. Spoon mixture into the eggplant shells. Cover with provolone slices. Bake 45 -50 minute, or until eggplant is cooked and cheese is melted and golden brown.
*farmers market ingredients
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