Italian stuffed eggplant
A delicious dish for two, four, or any even number of people.
Instructions
- Cut eggplant in half lengthwise, and scoop out the flesh from each half, leaving a 1/2" shell. Dice the eggplant meat.
- Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
- Heat oil and sauté onion for about 3 minutes over a medium heat, until transparent. and then add garlic, cooking for a further 1-2 minutes. Add diced eggplant, tomatoes and green pepper, cooking until tender. Add cooked rice and seasonings, and stir to combine.
- Stuff mixture into the eggplant shells and sprinkle with grated Parmesan cheese. Bake in a preheated, 350°F. oven, about 35 minutes or until eggplant shells are tender.
Total time
1 hour, 5 minutes
Cooking time
45
Preparation time
20
Yield
2 servings
Source
Italian cuisineThere are eggplant recipes galore in the Mediterranean region.
moderate, bake, meatless
appetizer, light meal
Italian food recipes