Stuffed Eggplant

__NOTOC__
== Description ==
Fruit & Vegetable of the Month: Eggplant by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
* Serves: 4
== Ingredients ==
* 1½ cups breadcrumbs
* 2 eggplants
* 2 tomatoes, diced
* ½ cup green bell pepper, diced
* ½ cup onion, diced
* ⅓ cup celery, diced
* ⅛ tbsp salt
* ¼ tbsp black pepper
* 2 tbsp fresh parsley, minced
* 2 tbsp parmesan cheese
* Vegetable cooking spray
== Directions ==
# Preheat oven to 350 °F.
# Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells ⅜-inch thick. If necessary, trim a small piece off the bottom of each shell so it won't tip over. Set aside.
# Coat large skillet with vegetable cooking spray.
# Chop up reserved eggplant and add to skillet.
# Add tomato, bell pepper, onion, celery, salt, and black pepper. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender.
# Remove skillet from heat. Stir in bread crumbs and parsley.
# Spoon mixture into the hollow eggplant shells.
# Arrange stuffed shells in a shallow baking dish coated with vegetable spray.
# Sprinkle 1½ tsps Parmesan on top of each shell.
# Bake for 25 minutes, until filling heats through and top is golden brown.
Category:Eggplant Recipes
Category:Green bell pepper Recipes
Category:Parmesan cheese Recipes
Category:Tomato Recipes
Category:Vegetarian Main Dish Recipes