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Categories:
eggplant Kellogg mushrooms Parmesan cheese onion green pepper margarine clove garlic salt basil pepper Mozzarella cheese
Viewed: 73 - Published at: 4 years agoIngredients
- 1 medium size eggplant (about 1 lb.)
- 1/3 c. Kellogg's All-Bran cereal
- 1 c. (2 to 3 oz.) sliced fresh mushrooms
- 1/4 c. Parmesan cheese
- 1/4 c. chopped onion
- 1/4 c. chopped green pepper
- 2 Tbsp. Mazola margarine, melted
- 1 small clove garlic, finely chopped
- 1/4 tsp. salt
- 1/2 tsp. basil leaves
- dash of pepper
- 1/3 c. shredded part-skim Mozzarella cheese
Method
- Cut eggplant in half, lengthwise.
- Place halves, cut side down, in shallow baking pan. Bake at 350° about 15 minutes. Remove from oven. Cool slightly. Scoop out pulp, leaving 3/8-inch shell. Place shells, cut side up, in baking pan.
- Coarsely chop pulp. Combine with remaining ingredients except Mozzarella cheese. Fill eggplant shells, pressing firmly.
- Cover with foil.
- Pierce foil in several places to allow steam to escape.
- Bake at 350° about 40 minutes or until vegetables are tender. Remove foil and sprinkle with Mozzarella cheese.
- Bake, uncovered, about 2 minutes longer or until cheese melts.
- Cut each half into 2 pieces to serve.
- Makes 4 servings.
