Stuffed Baby Eggplant
- Reviews 2
Ready In: 1 hr
Serves: 8
Ingredients
- 4 italian baby eggplants, cut lengthwise in half
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 onion, chopped
- 4 slices dry bread, finely crumbled
- salt and pepper, to taste
- 1⁄4 cup fresh parsley, chopped
- 1 egg, beaten
- 1⁄3 cup romano cheese
- 1 -2 tablespoon water
Directions
- Preheat oven to 350 degrees.
- Prepare eggplants by slicing them in half lengthwise.
- Scoop out the inside of the eggplant and cut into cubes.
- Lay cubes on several paper towels and squeeze any moisture out of them by hand.
- Boil shells in a large stockpot for 2 minutes and allow to cool.
- Place a tablespoon of olive oil in a hot skillet. Add eggplant, onion, and garlic and saute.
- In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread crumbs.
- Fill the cooled eggplant shells with the mixture.
- Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.
- Place browned stuffed baby eggplants in a baking dish.
- Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.
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