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Stuffed Eggplant

If you have even an hour to play with, perhaps try stuffed eggplant!

  • 1 medium eggplant
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh mushrooms (optional)
  • 1/2 cup chopped summer squash/zucchini
  • 1/2 cup chopped bell pepper
  • 3/4 cup chopped tomatoes
  • Basil (leaves from 3-4 branches should do it, or substitute 1/2 tablespoon dried basil)
  • 1/2 teaspoon dried thyme (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Grated Parmesan cheese
  • Olive oil
  1. Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-1/2 inch-thick shell. Cube pulp; set shells and pulp aside.
  2. In a large skillet, sauté onion and garlic in olive oil until onion is tender. Add the mushrooms, squash/zucchini, bell pepper and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, basil, thyme, salt, pepper and pepper flakes; cook for 1 minute.
  3. Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender. Enjoy!

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