Riced Medley Stuffed Eggplant

Directions

1. Preheat oven at 375 degrees.
2. In a pot of boiling water, add egg plants and boil for 3 minutes, remove from heat, drain, and let cool. Once cooled scoop inside of each eggplant and place in a dish. Then set aside.
3. In a Frying pan, on medium to high heat, add 2 Tbsp. of oil, reduce heat, add green onions, cook for 3 minutes, then add Riced medley, sauté for 5 minutes, until tender.
4. In a large bowl, add sautéed riced medley, ground meat, scooped eggplant, breadcrumbs, eggs, shredded cheese, parmesan cheese, salami. Mix with hands, until fully combined.
5. Place riced medley mixture filling in each eggplant, lightly brush oil on top, repeat for each.
6. Place 3 Tbsp. of oil on parchment paper, add stuffed Eggplants and place in oven at 375 degrees for 20 minutes, until golden brown then flip each one for additional 5 minutes. Remove from heat and ready to serve.

What You Need