Scoop out the middles of eggplants to form boats. Lightly salt boats; spray with non-stick vegetable spray on all sides. Set aside on a greased baking sheet. In a skillet, cook potatoes in 3 tablespoons olive oil until golden. Remove with a slotted spoon to a separate plate. Add onion, pepper and garlic to skillet. Cook until onion is translucent and pepper is tender. Return potatoes to pan; sprinkle with salt and pepper to taste. Fill eggplant boats with mixture. Top with cheese and bread crumbs; drizzle with remaining oil. Bake at 350 degrees for 30 minutes, or until tender. Serve immediately.
Tip: Eggplants stay fresh just a few days, so it’s best to keep them stored in the crisper of the refrigerator, unwrapped. This way, they’ll be ready for any garden-fresh recipe for about one week.
This Stuffed Eggplant Boats recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
"Your software is the best recipe organizer and menu planner out there!"
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.