Stuffed Eggplant Recipe

Stuffed Eggplant

I was supposed to be cooking for a friend to help out with new healthy cooking recipes for his diet. However, he decided to get wasted and then wasted without me so I'm definitely not bringing him soup or anything, carry-on. I usually make eggplant casserole but one day I wanted to be fancy and stuff the eggplant. I didn't know exactly what to stuff it with as you can stuff anything with anything. 

    I thought about my very first night visiting New Orleans. My friend and I were starving but it was late and the restaurant selections were overwhelming. I can't remember how we ordered from Reginelli's Pizzeria, where we found the menu but I ordered the Dream State Sandwich. I loved it. So I thought what if I stuff all that and a little more in a eggplant? This is what came about. 

Ingredients

2 egglants
2 roasted red bell peppers
Goat cheese *a cup each*
2 cups spinach
1 can bread crumbs
Salt to taste
Baking sheet is casserole dish

Take top leaf off of eggplant and rinse the eggplant. Cut in half from top to bottom. Hollow out one side of the split eggplant by carving inside rim with knife and spoon out inside and save the meat to the side. Cut skin off of the side not hallowed and cube the meat as well. In a pot or pan, add water just to cover the bottom and out on medium heat. Add cubed eggplant in and cover with lid. Leave covered for 15 minutes. Once all the water is cooked out of the eggplant, add the spinach and 2 pinches of salt to taste. This is not a really savory dish so really only add pinches. Chop bell pepper and add to pot. Stir. Once the spinach and eggplant are cooked down. Preheat oven to 400°. Grate or cube the goat cheese and put in to the hallowed eggplant.
Spoon the mixture from the pot into the egplant and continue to layer with cheese. When stuffed to your liking, sprinkle bread crumbs on top. Place eggplant in casserole dish, or baking sheet and place in oven for 25 minutes. It can be a side or main dish.