Eggplant Stuffed with Salsa and Hominy

1. 1

   Preheat oven to 375F.

2. 2

   Scoop seeds from centers of eggplant halves, leaving shell about 1/2-inch thick around the sides.

3. 3

   Sprinkle generously with salt, and let sit 10 minutes.

4. 4

   Mix salsa, hominy, crumbles, breadcrumbs and cilantro in medium bowl.

5. 5

   Season mixture to taste with salt and pepper.

6. 6

   Rinse salt off eggplant halves; pat dry with paper towels.

7. 7

   Fill with hominy mixture, and sprinkle with cheese.

8. 8

   Place stuffed eggplants in 9x13-inch baking dish.

9. 9

   Add 1/2 inch water to dish, and cover tightly with foil.

10. 10

    Bake 1 hour, or until stuffing is hot and eggplants are tender.

11. 11

    Uncover, and bake 10 minutes more, or until cheese is browned.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.