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Stuffed Eggplant Recipe

Ingredients

2 (15 ounce) cans eggplant, drained

1/2 cup milk

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried rosemary

1/2 teaspoon dried rosemary

1/2 teaspoon salt

1 teaspoon white sugar

1 1/2 teaspoons salt

2 1/2 teaspoons paprika

1/4 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon paprika

Directions

Preheat oven to 350 degrees F (175 degrees C).

Slice peeled, yolked, and cut into 1/2 inch strips. Transfer to a medium bowl. Mix milk, oregano, basil, rosemary, rosemary, salt, sugar, salt and paprika. Mix well and pour mixture into a 12x8 inch pan.

Bake in preheated oven for 50 minutes or until lightly browned. Serve at room temperature.