Eggplant (Aubergine) & Herb Stuffing Casserole

• 2 large eggplants
• 1 1/3 cups Pepperidge Farm Herb Stuffing (divided)
• 1 medium onion (chopped)
• 1/2 green bell pepper (chopped)
• 1 (14 1/2 ounce) can diced tomatoes (drained, or use 3-4 fresh tomatoes, seeded & chopped)
• 8 ounces mozzarella cheese (approx 2 1/2 cups, shredded or grated)
• 1/2 cup parmesan cheese

1. Preheat oven to 350u0b0F.
2. Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
3. Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
4. Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
5. Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
6. Bake for 30 min or till hot & bubbly. Serve immediately.
7. NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
8. NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

eggplants, stuffing, onion, green bell pepper, tomatoes, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/eggplant-aubergine-herb-stuffing-casserole-208006 (may not work)