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Jun 28, 2011 3:49 PM CST
Name: Patricia
Central TX 7b/8a
Baked Stuffed Eggplant

2 small eggplants, about 8 oz each
2 TBSP oil oil, divided use
1/2 c onion, chopped
2 cloves garlic, minced
1 TBSP pine nuts
1 c cooked white rice
1 c diced tomatoes
1 TBSP parsley, finely chopped
salt and pepper to taste
2 TBSP Parmesan cheese, grated

Cut eggplants in half lengthwise. Score cut side at 1/2" intervals, brush lightly with olive oil, and place cut side down on baking sheet.
Bake at 400 degrees about 15 min or until tender.
Remove from oven and reduce temperature to 350 degrees.
Saute onion and garlic in remaining oil until tender, about 5 min. Add pine nuts, rice, tomatoes, and parsley and mix well.
Remove cooked eggplant from shell, leaving 1/2" intact. Mix well with rice mixture. Add salt and pepper to taste and spoon into shells. Sprinkle each with Parmesan.
Place on baking sheet and cover lightly with foil.
Bake at 350 degrees 20 minutes; remove foil and continue baking until lightly browned, about 10 min longer.

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