Veggie Burger Stuffed Eggplant

1 eggplant
2 cups veggie burger
1/2 cup bread crumbs
1/8 teaspoon salt substitute
1/8 teaspoon black pepper
1/2 cup chopped green pepper
1/2 cup chopped celery
1 cup chopped onions
1 clove garlic
2 tablespoons canola oil
8 tomatoes, quartered

Cut top but do not peel eggplant, remove pulp leaving 1/2 inch shell. Parboil shell for 3 minutes, combine pulp with veggie burger, crumbs and seasonings. Stuff eggplant with burger mixture. Replace top, secure with toothpicks, and place in a medium casserole.

Brown green pepper, celery, onions and garlic in oil, add tomatoes, along with seasoning and simmer 15 minutes. Remove garlic and pour sauce over eggplant. Bake at 350 degrees for 1 hour.



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