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Eggplant au gratin




Source of Recipe


Jo Gainey


List of Ingredients




2 small eggplants, cut in half lengthwise with the insides scooped out and
cut into chunks. (Save shells)
1 tablespoon olive oil (or butter)
1 Tablespoon chopped fresh parsley
1/4 teaspoon sage
1/2 teaspoon thyme
1 Tablespoon dried chopped onion
1/4 teaspoon salt
pepper to taste.
2 crushed garlic cloves
1 cup chicken or veggie broth
2 oz. grated Parmesan
2 oz. grated Swiss cheese



Recipe



Set oven to 350°F.

Cook garlic in olive oil or butter; add eggplants chunks and stir fry for 1
minute more. Add seasonings and chicken broth; cook down until most of
fluid has been absorbed. Stir in 1/2 the grated cheese. Pop mixture back
into the shells, top with remaining cheese, and bake, covered, approximately
30 min. (350 degree oven)