Sun-Dried Tomato Stuffed Baked Eggplant
A grandma recipe--one of her "newer" finds that sounds incredible!
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INGREDIENTS
Nutrition- 1large firm eggplant
- 1⁄2cup butter
- 1
- 1
- 1
- 1 1⁄2
- 1⁄2teaspoon dried thyme
- 3⁄4teaspoon salt
- 1cup seasoned bread crumbs
-
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DIRECTIONS
- Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2" thick.
- Butter the inside of the shell.
- Dice the eggplant pulp and set aside.
- Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
- 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.
- Spoon the mixture into the eggplant shells; sprinkle with cheese.
- Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
- Pour 1/2" boiling water into the pan; bake in a preheated 325*F.
- oven for 15-20 minutes.
- Cut and serve hot with pasta, bread, or salad.
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