Easy Eggplants

» Easy Eggplants
Easy Eggplants

Ingredients

  • 2 large eggplants
  • 1 green bell pepper, seeded and chopped
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • 4 cups dry bread crumbs
  • 1/2 cup olive oil for frying
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 small tomatoes, chopped
  • 1 cup crumbled feta cheese

Directions

Take the leaves from the eggplants, then slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. After cut the center portion in a  small pieces, put in side.

Heat the oven to 350 degrees F .

Preheat the oil in a large frying pan on a medium heat. Add the onions and garlic, then saute about a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, move in the tomato, green pepper, and parsley. Simmer for  10 minutes.

Take from the heat, then change to a large bowl.Move in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Put the eggplant halves on a baking sheet.

Bake about 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve .

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