STUFFED BAKED EGGPLANT
1 large, firm eggplant
2 tomatoes, chop
2 tsps grated soy cheese
1 green pepper, mince
½ tsp Bragg Liquid Aminos
1 cup celery, finely cut
1 Tbsp Bragg Organic Olive Oil
2 Tbsps red onion, mince
1 cup whole-grain bread crumbs
shake of Bragg Sprinkle
Cut eggplant in half, remove pulp, leaving thick layer in hulls. Cut pulp into bits, mix with all ingredients. Fill eggplant hulls, place in baking casserole with one cup distilled water in bottom. Cover and bake 30 minutes or until done at 325°F. Serves 4.
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