Rice-Stuffed Eggplant Recipe from USA with Tomatoes and Parmesan Cheese
Experience the flavors of California with this satisfying and healthy rice-stuffed eggplant recipe. Made with butter, onion, green pepper, celery, rice, tomatoes, basil, black pepper, worcestershire...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Stove
- Baking dish
- Mixing bowl
- Wooden spoon
- Plate
Ingredients
- 1 cup chopped onion
- 2/3 cup chopped green pepper
- 2/3 cup chopped celery
- 2 tbsp butter or margarine
- 1/2 cup uncooked rice
- 1 large eggplant
- 1 28 oz (794 g) can peeled whole tomatoes, chopped
- 1 tsp salt
- 1 tsp basil
- 1/8 tsp ground black pepper
- 2 tsp worcestershire sauce
- grated parmesan cheese or shredded cheddar cheese (optional)
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