Sun-Dried Tomato Stuffed Baked Eggplant

Recipe by JamesDeansGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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