Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cut a slice off top of eggplants. Scoop out pulp, leaving ¼-inch shell. Cut pulp into small cubes; cover with water and parboil about 5 minutes. Drain; set aside.
  2. Cook onion, celery and green pepper in butter until soft but not brown.
  3. Add rice, chicken, tomatoes, salt, pepper, basil and thyme. Heat, stirring occasionally, about 2 to 3 minutes.
  4. Fill eggplant shells.
  5. Spoon any extra eggplant mixture into a small casserole.
  6. Arrange eggplants in shallow pan; bake at 350 °F for 2 minutes.
  7. Sprinkle with Cheese and bake 5 minutes longer.

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