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Stuffed Eggplant


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  • 4 small zucchini or eggplant, halved lengthwise
  • Salt to taste
  • 1/2 cup bread crumbs
  • 1/2 cup sun dried tomato and olive bruschetta topping
  • 1 package (4 ounces) fresh goat cheese, crumbled



Step 1

Preheat oven to 400°F. Gently scoop out zucchini or eggplant to form "boats." Sprinkle with salt and invert onto paper towels. Let sit 15 minutes, then rinse and pat dry. Arrange in a baking dish in a single layer.

Combine bread crumbs and bruschetta topping and divide evenly into boats. Top with crumbled goat cheese and bake 10 to 15 minutes, or until just tender.

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