Stuffed Eggplant With Cheese and Tomatoes

Recipe by Vino Girl
READY IN: 1hr 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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