Eggplant (aubergine) & Herb Stuffing Casserole

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 large eggplants
• 1 1/3 cups pepperidge farm herb stuffing (divided)
• 1 medium onion (chopped)
• 1/2 green bell pepper (chopped)
• 1 (14 1/2 ounce) can diced tomatoes (drained, or use 3-4 fresh tomatoes, seeded & chopped)
• 8 ounces mozzarella cheese (approx 2 1/2 cups, shredded or grated)
• 1/2 cup parmesan cheese

Recipe

• 1 preheat oven to 350°f.
• 2 peel, cube & parboil eggplant for 5 min in boiling water. drain well & set aside.
• 3 butter a 2 qt baking dish. begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
• 4 distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
• 5 then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/parmesan cheese.
• 6 bake for 30 min or till hot & bubbly. serve immediately.
• 7 note #1: this is 1 of several recipes i have seen lately to suggest parboiling eggplant. i have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
• 8 note #2: while not a part of the recipe, the use of garlic here would be a must for me. if you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.