by Mariya
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Mariya's Notes:
Expand1.5 cups multi grain bread-cut into 1/2 inch cubes Ask a question about this ingredient
2 ounces olive oil Ask a question about this ingredient
3/4 cups mushrooms-quartered Ask a question about this ingredient
1 teaspoon cayenne pepper Ask a question about this ingredient
1/4 cup onion-small dice Ask a question about this ingredient
3 ounces olive oil Ask a question about this ingredient
1/2 cup eggplant-cut into 1/2 inch pieces Ask a question about this ingredient
1/2 cup carrots-cut into 1/2 inch pieces Ask a question about this ingredient
1 clove garlic-minced Ask a question about this ingredient
1 egg-whisked Ask a question about this ingredient
1/2 cup ricotta cheese Ask a question about this ingredient
1/2 cup grated Parmesan cheese Ask a question about this ingredient
butter/cooking spray for coating baking dish Ask a question about this ingredient
3/4 cups chicken stock Ask a question about this ingredient
Place bread cubes on baking tray and toast on 400F until just browned; reserve.
Ask a question about this stepOn high heat, brown mushrooms in olive oil; add cayenne pepper, season, and reserve.
Ask a question about this stepSweat onion on medium heat in olive oil; add eggplant, and carrots until soft, finish with garlic, season, and reserve.
Ask a question about this stepIn a bowl, combine bread cubes, mushrooms, eggplant/carrot mixture, egg, ricotta cheese, and half of the Parmesan cheese-mix well.
Ask a question about this stepButter/spray a baking dish and transfer stuffing mixture.
Ask a question about this stepPour chicken stock on top of stuffing; top off with remaining Parmesan cheese.
Ask a question about this stepBake at 400F until top is golden brown (~17-22 min); see serving suggestions above.
Ask a question about this step
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