Pork-stuffed Eggplant

By Bettybug

Ingredients

• 2 small eggplants (about 1 pound each)
• 1 medium green pepper, chopped (about 1/2 cup)
• 1 small onion, chopped (about 1/4 cup)
• 3 tablespoons vegetable oil
• 2 cups cut-up cooked pork
• 1 1/2 cups cooked rice
• 1 can (16 ounces) whole tomatoes
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon lemon pepper
• 4 tablespoons grated Parmesan cheese

Details

Servings 4
Preparation time 10mins
Cooking time 65mins

Preparation

Step 1

Cut eggplants in half. Cut enough eggplant from shells to measure 3 cups; reserve shells. Cook and stir eggplant, green pepper and onion in oil over medium heat, 5 minutes.
Heat oven to 350°. Add pork, rice, tomatoes (with liquid), garlic, salt, basil and lemon pepper to eggplant mixture; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
Place eggplant shells in ungreased shallow baking pan; spoon pork mixture into shells. Sprinkle 1 tablespoon cheese over each shell. Bake uncovered until eggplant is tender, 30 to 40 minutes. 4 SERVINGS.