Stuffed Baked Eggplant
Ingredients
  • 1 large, firm eggplant
  • 2 teaspoons grated soy cheese
  • ½tablespoon Bragg Liquid Aminos
  • 1tablespoon Bragg Organic Olive Oil
  • 1cup whole-grain bread crumbs
  • 2 tomatoes, chopped
  • 1 green pepper, minced
  • 1cup celery, finely cut
  • 2tablespoons red onion, minced
  • Shake of Bragg Sprinkle
Instructions
  1. Cut eggplant in half, remove pulp, leaving thick layer in hulls.
  2. Mix all other ingredients, including eggplant pulp, in a bowl.
  3. Fill eggplant hulls, place in baking casserole with one cup distilled water in bottom. Cover and bake 30 minutes or until done at 325 degrees. Serves 4.