01-28-2008, 04:18 PM
|
#1 |
| Registered User Thread Starter
Join Date: Apr 2007 Age: 49
Posts: 1,139
City: Corpus Christi State: Texas | Italian stuffed eggplant - serves 2
Cut your regular eggplant down the center length wise. Soak in salted water for about 30 minutes and then boil until soft and pulpy. Peel and cook 1 small potato in water until soft. Brown 1/2 to 3/4 pound hamburger very well and pat dry with a paper towel. Add 1/2 small onion chopped, about 4 to 5 cloves of crushed garlic, some parsley, oregano and lots of thyme. Cook until onions are tender. Add the potato and mash into the mixture. This helps hold it together. Then add the pulp from the eggplant. Mash well. Save the eggplant skins. Mix all this up together and then gently stuff back into the skins. they will be thin and fragile, so be gentle. Sprinkle with parmesan cheese and Italian bread crumbs and bake at 350 for about 45 minutes. HEAVEN!!!!!
__________________
 Banding on 11/19/07 by Dr. Craig Chang in Victoria, Texas. 1st fill (Jan. 11, 2008) = 3 cc 2nd fill (March 14, 2008) = 1 cc 3rd fill (June 13, 2008) = 1 cc COMPLETE UNFILL (August 6, 2008) due to gallbladder surgery and complications 4th fill (August 20, 2008) = 4 cc Yippee!!! 5th fill (September 17, 2008) = 1 cc |
|  |
Linear Mode
