STUFFED EGG-PLANT

The eggplant can be boiled, drained, and mixed with the filling ingredients up to 1 day ahead. Store the shells and filling separately in the refrigerator, covered. Stuff the shells and bake just before serving, adding an extra 5 minutes to the baking time if starting from cold.

Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through. The filling may release some liquid upon reheating; drain before serving if needed. Not recommended for freezing as the eggplant texture becomes mushy.