Italian Baked Eggplant
Source of Recipe
Great Lake Effects: Buffalo Beyond Winter and Wings
Recipe Introduction
Copyright 1997 The Junior League of Buffalo, Inc. All
rights reserved.
Visit The Junior League of Buffalo web site
(http://www.jlbuffalo.org) to purchase copies of Great Lake
Effects: Buffalo Beyond Winter and Wings, e-mail
mailto:jlb@buffnet.net or call (716) 882-7520.
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List of Ingredients
1 medium-large eggplant (choose one that has no damage on
the shell)
1 clove of garlic, thinly sliced
1/4 cup olive oil
1 large white onion, finely chopped
1 rib celery, peeled, finely chopped
1 (15-ounce) can stewed tomatoes
2 packets Splenda
1 teaspoon finely chopped fresh basil
Salt and pepper to taste
1/2 cup shredded Cheddar cheese
Recipe
Cut the eggplant lengthwise into halves. Scoop out the pulp
carefully, leaving the shells intact. Chop the pulp into
1/2-inch pieces.
Saute the garlic in the olive oil in a 12-inch skillet for 2
minutes. Add the eggplant pulp, onion and celery; reduce
heat to medium. Continue cooking for 10 minutes or until the
vegetables are tender, stirring frequently. Stir in the
undrained tomatoes.
Cook until thickened and most of the liquid has evaporated,
stirring frequently. Add the Splenda, basil, salt and
pepper and mix well. Spoon into the empty eggplant shells;
sprinkle with cheese.
Arrange the stuffed shells in a shallow baking dish; pour
hot water to a depth of 1/2 inch around the shells. Bake at
375 degrees for 20 to 30 minutes or until light brown.
SERVRS 2
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