Cut eggplants lengthwise. In a pot, parboil 5 minutes in salted water.
Drain. Scoop out the pulp and set aside shells. Place pulp in a large bowl.
1 onion, chopped
1/2 bell pepper, chopped
1 tablespoon butter
1 cup chopped ham, shrimp, chicken, or combination
1/2 cup steamed rice
1/2 cup bread crumbs
In a saucepan, sauté onions and bell pepper in butter until tender.
Season with Tony’s Creole Seasoning. Add all ingredients (except bread
crumbs) to eggplant pulp. Blend well. Place shells in a baking dish
coated with cooking spray; fill shells with the mixture and top with
bread crumbs. Bake in a 350 degree oven until shells are tender and
tops are brown about 30 minutes).
Yields 6 servings.
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