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Categories:Viewed: 61 - Published at: 9 years ago
Ingredients
- 1 (2 lb.) eggplant
- 1 pt. oysters, chopped
- 1/4 c. onion, minced
- 1 large clove garlic, minced
- 2 Tbsp. celery, minced
- 1/2 c. butter
- 1 c. bread crumbs
- 1/4 c. parsley, chopped
- 1/2 tsp. thyme
Method
- Scoop out eggplant pulp and chop.
- Saute pulp in butter with onion, celery, garlic, parsley and thyme until lightly browned. Add bread crumbs.
- Stuff eggplant shells with mixture or bake in baking dish.
- Bake in 375° oven for 30 minutes.