Sun-Dried Tomato Stuffed Baked Eggplant

Submitted by JamesDeansGirl

"A grandma recipe--one of her "newer" finds that sounds incredible!"

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 large firm eggplant
• 1⁄2 cup butter
• 1 medium onion, finely chopped
• 1 (12 ounce) jar sun-dried tomatoes packed in oil, drained,chopped
• 1 cup mozzarella cheese, cubed or shredded
• 1 1⁄2 tablespoons fresh basil, chopped
• 1⁄2 teaspoon dried thyme
• 3⁄4 teaspoon salt
• black pepper
• 1 cup seasoned bread crumbs
• parmesan cheese, for topping

directions

1. Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2" thick.
2. Butter the inside of the shell.
3. Dice the eggplant pulp and set aside.
4. Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
5. Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
6. Spoon the mixture into the eggplant shells; sprinkle with cheese.
7. Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
8. Pour 1/2" boiling water into the pan; bake in a preheated 325*F.
9. oven for 15-20 minutes.
10. Cut and serve hot with pasta, bread, or salad.

Reviews

[Sunshine_Trish]

Liked the idea so we revamped it a little. We all agreed at dinner that I will use the same concept next time however I will either slice or peel & chunk the entire eggplant & then bake it. The flavor was good. I would also use the same amounts except I would use 2 eggplants to make it a little more substantial. Thanks for the recipe. 40 mins to prep... 20 mins baking & 10 mins to eat. lol

 

[Makefoodnotwar]

Good recipe, though I added a couple cloves of garlic and also substituted olive oil for the butter (for a more authentic mediterranean taste). A couple fresh tomatoes on top is also a nice touch.

 

[Zanna_409104061]

I really liked this, though it did take some time to prepare. I used an 8 oz. jar of sundried tomatoes b/c I could not find a 12 oz. one, but it worked great anyway. Thanks for a fun and delicious recipe!

 

[Gardeningod]

Stuffed Eggplant was easy enough to make, I added garlic and broccoli flowelets.(I did not butter the inside to save on calories)and I did not add the bread crumbs on top only the cheese.Next time I will add Tomatoes sauce on top also.