Hey there folks! Looking for a meatless entree for lunch? I have the perfect recipe just for you. Here you see this beautiful stuffed eggplant served on a leafy of curly green lettuce accompanied by home grown tomatoes. Oh, did I tell you the eggplants and the herbs were also home grown as well. This is one recipe that you will definitely want to tuck away for your vegetarian friends. Besides, this one takes advantage of produce you may be growing in your backyard.
The key to this jewel is to select small eggplants, not more than 5-inches long. The larger ones tend to be bitter with large seeds. If that is your only option, do not despair. Instead of cutting the eggplant in half, simply slice the eggplant into 1-inch slices; place a scoop of the "filling" on top along with a generous helping of toasted gluten free bread crumbs.
By now, along with the picture of this yummy side/luncheon entree, I probable have your curiosity at its peak. Want to know just how I did this? Well, Here's my recipe: