A twist on eggplant parmigiana!
Used different ingredients. added baby spinach and a few mushrooms, and used ricotta instead of mozzarella, included parmesan but eliminated breadcrumbs - 18 Mar 2010
- 13 Sep 2010
This is sooooo goood! - and much easier than making eggplant parmesan!!! I did not add the bread crumbs to the mixture. I added a chopped red pepper and a drained can of seasoned chopped tomatoes. I took the advice of others - and microwaved the eggplant shells for about 8 minutes, then stuffed it, poured some marinara sauce on top, baked it for about 1/2 hour, then sprinkled some mozzerella cheese on top, and put it back in the oven for a minute - until the cheese was all melted (and not hard and crusty!). SPECTACULAR!!!!!!!!! - 16 Sep 2008 (Review from Allrecipes USA and Canada)