Greek Stuffed Eggplant Recipe

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Emeril Lagasse on Food Network


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2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

3 medium Roma plum tomatoes, seeded and chopped

1 tablespoon dried thyme

1 teaspoon salt

1 tablespoon cayenne pepper

4 tablespoons olive oil

1 cup crumbled Feta

1 cup bread crumbs

1 pound ground lamb, or lamb sausage removed from casings and crumbled

3 medium eggplants (about 11/4 pounds each), split lengthwise

1 tablespoon onion powder

1/4 cup minced fresh parsley leaves

2 tablespoons minced fresh oregano

1/2 teaspoon Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons salt

1/2 cup chopped green bell peppers

1/2 teaspoon ground black pepper

2 tablespoons minced garlic

1 1/2 cups chopped onion

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