Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cookie's mozzarella & rice stuffed eggplants. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Then these mozzarella cheese recipes are for you! Slow-Cooker Cheesy White Lasagna Give your traditional lasagna a twist with this all-white version. The creamy sauce combined with mozzarella will have company.

Cookie's Mozzarella & Rice Stuffed Eggplants is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Cookie's Mozzarella & Rice Stuffed Eggplants is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have cookie's mozzarella & rice stuffed eggplants using 4 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cookie's Mozzarella & Rice Stuffed Eggplants:

1. Prepare 4 EggPlants
2. Get 1 chopped onion
3. Get 1 olive oil
4. Get 1 can of diced Tomatoes, 1 Clove of Garlic, 1 can of Tomato sauce, 2cups of Rice long grain, Mozzarella Cheese, Salt & Pepper

Whether it's used in a classic combo like tomatoes and basil or paired with something unexpected like salmon, these mozzarella recipes are delicious. Recipes like Mozzarella, Basil & Zucchini Frittata and Hasselback Caprese Chicken are tasty, fresh and highlight a yummy cheese. The first one was a disaster! Not only was this recipe easy to follow , but it was really fun to make.

Steps to make Cookie's Mozzarella & Rice Stuffed Eggplants:

1. Preheat oven 400
2. Cut stem off then Cut EggPlants in a horizontal cut (aka) Straight down the middle the long way leaving boths ends with skin still on bottom
3. Rub a little Olive Oil on top of eggplants then a dash of salt & pepper then place in oven for 15-20mins or maybe 25mins tops depending on ur oven till it becomes a little soft in middle of eggplants. …BE CAREFUL DON'T TEAR THE SKIN
4. Take out oven & Let it cool off about 10mins meanwhile cook ur rice & set to side also sautee ur onions in a skillet wit a teaspoon of olive oil till soft ….Dont Over Cook Them
5. Carefully with a spoon scoop out the eggplants& place in separate bowl leaving the eggplants hollow BUT BE CAREFUL NOT TO TEAR THE SKIN WHEN DOING THIS
6. Smash the eggplants mixture thats in bowl then in another big bowl put cooked rice in with adding the smashed eggplants, Tomatoe sauce, diced Tomatoes, Onions stir together. . REMEMBER U CAN USE AS MUCH TOMATOE SAUCE U WANT IN UR MIXTURE ..
7. Place rice mixture inside of the shell of the eggplants filling them up ..Place in oven for 25 minutes then take out oven place slices of mozzarella cheese on top place back in oven for 5 minutes or till cheese melts …..WHOOLA U GOT IT

I was ready to make make another batch as soon as I finished the first. - I used the mozzarella in a cabrese salad, I took the leftover whey to make ricotta cheese. View All Start Slideshow Paul Sirisalee. This beloved Italian standby is a happy addition to so many dishes.. Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. With such a simple process and so few ingredients, there's nowhere in a fresh mozzarella recipe for subpar ingredients to hide.

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