Stuffed Eggplant With Cheese and Tomatoes
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 2
Ingredients
- 1 large eggplant, unpeeled with stem intact
- 1 tablespoon olive oil
- 2 roma tomatoes or 1 large tomatoes, chopped
- 1⁄4 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1⁄2 tablespoon fresh oregano, chopped
- 1⁄4 cup mozzarella cheese, shredded
- 1⁄4 teaspoon salt, to taste
- fresh ground black pepper, to taste
- 1⁄4 teaspoon ground cinnamon, to taste
- hot pasta sauce, homemade or jarred (optional)
- mozzarella cheese or feta or parmesan cheese (optional)
Directions
- 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.
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