Post by nini on Jun 24, 2007 13:19:06 GMT -5
Baked Potato with Eggplant Parmigiana Topping
3 Eggplant, diced
1/2 c Vegetable oil
1lb Green peppers, chopped
1/4 c Garlic, chopped
3 T Italian seasoning mix
2 cans Diced tomatoes
Parmesan cheese to taste
4 large baked taters
DIRECTIONS:
Sauté eggplant in hot oil 10 minutes, add green peppers, garlic and seasoning.
Continue cooking for 5 minutes.
Add tomatoes; simmer uncovered 15 minutes to allow flavors to meld.
Cut center of tater and top with mixture.
Garnish with Parmesan cheese.
3 Eggplant, diced
1/2 c Vegetable oil
1lb Green peppers, chopped
1/4 c Garlic, chopped
3 T Italian seasoning mix
2 cans Diced tomatoes
Parmesan cheese to taste
4 large baked taters
DIRECTIONS:
Sauté eggplant in hot oil 10 minutes, add green peppers, garlic and seasoning.
Continue cooking for 5 minutes.
Add tomatoes; simmer uncovered 15 minutes to allow flavors to meld.
Cut center of tater and top with mixture.
Garnish with Parmesan cheese.
