Stacey's Savory & Sweet Home Cooking

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Baked Stuffed Eggplant

Posted by Stacey @ Savory & Sweet on June 11, 2013 at 9:55 AM

Recipe Makes 8 Halves.

4 Graffiti Eggplants, cut in half length wise

1 Pint of Golden Cherry Tomatoes

1 Pint of Cherry Tomatoes

1/2 Half Small Yellow Onion, chopped

2 Cups Shredded Mozzarella Cheese

1/4 Cup Parmesan Cheese

2 Cloves of Garlic, minced

1 Tablespoon Fresh Basil

2 Tablespoons EV Olive Oil

Salt & Pepper

Preheat oven to 350 degrees.

Wash & dry eggpplant and tomatoes. Cut both ends of the eggplant off, and cut in half length wise. If you do not like the skin, you can peel it off.

(I used graffiti eggplant just because it was longer and skinnier than the normal purple eggplant. If you use the other kind, you may need to adjust recipe for more filling.)

Using a spoon, scoop out the middle part of the seeds. Set that 'meatier' part aside (to be used in filling), and scrap the rest of the seeds out making a little boat for the filling. Thow away the scrapped out seeds.

Oil  the bottom of a casserole dish. Place the scooped out eggplants in dish, and season with salt and pepper liberally.

Chop up the 'meatier' part of the eggplant that was spooned out into smaller than bite size pieces. Put in bowl. Cut both kinds of  tomatoes in half, chop the onion, mince the garlic and add to the bowl as well. Sprinkle with 1 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese. Chiffonade the basil and add to filling mixture. Season with salt and pepper.

Spoon enough filling into each eggplant and lightly press it in so it doesn't fall out. Once filled, sprinkle the top of them with the remaining mozzarella cheese.

Bake for 20-25 minutes, until cheese is melted and eggplant is soft.

I served mine with bow tie pasta w/ butter and lemon.


Categories: Vegetable Dishes

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