Recipe: Stuffed Eggplant Casserole (using bacon, mushrooms, peppers oven or microwave)

STUFFED EGGPLANT CASSEROLE

2 small eggplants
4 slices bacon, cut into small pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 cups peeled chopped tomato
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded mozzarella cheese (about 4 ounces), for top

Wash eggplant, and cut in half lengthwise. Remove pulp, leaving a 1/4-inch shell; set shells aside. Chop pulp, and set aside.

Combine bacon, mushrooms, onion, and green pepper in a large skillet; saute until bacon is cooked.

Add eggplant pulp, tomato, salt, and pepper to skillet; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon hot mixture into shells; add water to a depth of 1/2-inch.

Bake at 350 degrees F for 25 minutes. Sprinkle with cheese; bake an additional 5 minutes.

MICROWAVE DIRECTIONS:
Wash eggplant, and cut in half lengthwise. Remove pulp, leaving a 1/4-inch shell; set shells aside. Chop pulp, and set aside. Chop pulp, and set aside. Place bacon in a 12- x 8- x 2-inch baking dish; cover with paper towels. Microwave at HIGH for 3 1/2 minutes or until bacon is crisp. Drain bacon, reserving drippings in baking dish. Crumble bacon, and set aside.

Add mushrooms, onion, green pepper, bacon, tomato, salt, pepper, and eggplant pulp drippings in dish, stirring well. Cover with heavy-duty plastic wrap, and microwave at HIGH for 7 to 9 minutes or
until vegetables are tender. Drain.

Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon hot mixture into shells. Cover with wax paper, and microwave at HIGH for 7 to 9 minutes or until eggplant is just tender. Sprinkle with cheese, and microwave at HIGH for 1 minute.

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Makes 4 servings