Stuffed Eggplant Piccata
Ingredients
Instructions
- 1
Preheat oven to 350°F.
- 2
Halve the eggplants lengthwise and hollow them out, reserving the shells.
- 3
Finely chop all vegetables (tomato, sun-dried tomatoes, mushrooms, zucchini, onion, bell pepper, and garlic).
- 4
Sauté the chopped vegetables in olive oil until softened.
- 5
Grate the Fontina and Parmesan cheeses.
- 6
In a large bowl, combine the cooked rice, sautéed vegetables, grated cheeses, and spaghetti sauce.
- 7
Stuff the eggplant shells with the rice mixture.
- 8
Sprinkle pine nuts on top of each stuffed eggplant half.
- 9
Top with paprika.
- 10
Bake for 1 hour.
💡 Cook's Notes
Be sure to remove the meat of the eggplant in such a way as to leave two shells behind to hold the mixture. Allow one eggplant per every two people (so each person gets one half of a shell). You can spice up this dish by adding hot pepper or chili sauces of various kinds.
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