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Parmesan & Herb Stuffed Eggplant

Diet.Chef's picture
Ingredients
  Eggplants 2
  Onions 1 1⁄2 Cup (24 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Tomatoes 1 1⁄2 Cup (24 tbs), chopped and peeled
  Salt 3⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Minced parsley 1 Tablespoon
  Parmesan cheese 2 Tablespoon, grated
  Dry breadcrumbs 4 Tablespoon
  Special oil 3 Tablespoon
Directions

GETTING READY
1) Half the eggplant lengthwise and scoop put the pulp. Dice it.
2) Keep the shells aside.
3) Preheat oven to temperature of 375 degrees.

MAKING
4) In a skillet, heat 2 tablespoons of the oil.
5) Add the onions and sauté for about 5 minutes.
6) Add the salt, tomatoes, pepper and oregano and mix well. Cook the mixture over low heat for about 10 minutes.
7) Take the mixture off the heat and add the cheese and parsley. Mix well.
8) With the mixture, stuff the reserved shells and sprinkle bread crumbs and the remaining oil all over.
9) On a baking sheet, place the eggplants and bake in the preheated oven for about 25 minutes.

SERVING
10) Place the baked stuffed eggplant on a decorative serving platter and serve while the preparation is still hot. Makes a good and filling main dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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