Stuffed Eggplant & Italian Porkchops

These recipes are actually mine (shocking, I know). My mom used to do a stuffed eggplant, but my version is a little different. I actually feel like the porkchop recipe isn't really a recipe because it is so bloody easy. These two items are always a hit in our house and the eggplant is relatively easy. Sometimes hollowing out the inside of the eggplant is a bit of a chore so feel free to just peel it, cut off the ends, and bake it in a casserole dish instead.

Stuffed Eggplant

2 eggplants

2 eggs

3 TBSP minced garlic

4 TBSP butter

1 chopped onion

8 oz sliced mushrooms

1/2 cup crumbled fat free feta cheese

3/4 cup italian bread crumbs

2 cans diced tomatoes, drained

1/2 cup crushed ritz crackers

1/2 cup shredded mozzerella or sharp cheddar cheese

1. Peel eggplant, trim off ends, and dice. Boil until tender, drain. Using a masher, mash the eggplant until there are no big lumps. 

2. While eggplant are cooking, sautee the mushrooms, onion, and garlic in 2 TBSP butter until well browned.  

3. In a large bowl mix together mashed eggplant, mushroom mixture, feta cheese, italian bread crumbs, diced tomatoes, and shredded cheese.

4. Melt 2 TBSP butter in small bowl and mix in ritz crackers.

5. Pour into an 8x8" greased baking dish, top with crackers.

6. Bake at 350 degrees for 25 minutes

Italian Porkchops

Porkchops

Fat free zesty Italian dressing

Marinate porkchops in Italian dressing for at least 1 hour (the longer, the better). Cook on grill over medium low heat until done.