This reminds me a bit of eggplant parmesan, only much healthier. You could probably make this ahead and just save the baking part until you are ready to serve. I modified this recipe from Vegetarian Times magazine to give it more flavor. Among the things I added were the tomato sauce and extra cheese. I have listed them as optional ingredients, but I highly recommend it since it really adds so much to this dish. You can use whatever sauce you want (leftover spaghetti or pizza sauce would be good). I simply chopped up a few roma tomatoes and added a bit of red wine vinegar, garlic, and herbs, and cooked them all in a pan for a few minutes.
- 1 large eggplant, unpeeled with stem intact
- 14.79 ml olive oil
- 2 roma tomatoes or 1 large tomato, chopped
- 59.14 ml onion, chopped
- 2 clove garlic, minced
- 14.79 ml fresh parsley, chopped
- 7.39 ml fresh oregano, chopped
- 59.14 ml mozzarella cheese, shredded
- 1.23 ml salt, to taste
- fresh ground black pepper, to taste
- 1.23 ml ground cinnamon, to taste
- hot pasta sauce, homemade or jarred (optional)
- mozzarella cheese or feta or parmesan cheese (optional)
- Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
- Drain eggplant and allow to cool enough to be handled.
- Preheat oven to 350F and line a baking sheet or pan with foil.
- Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
- Cut cooled eggplant in half lengthwise and remove the flesh.
- Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
- Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
- Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
- Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
- Remove from the oven; top with hot tomato or pasta sauce and cheese.