Stuffed Eggplant
StuffedThis delicious Stuffed Eggplant can be served as an appetizer or a main course. Eggplant, like zucchini, bell peppers, tomatoes or squash, can be stuffed with a variety of different ingredients. This is a fairly simple recipe but you can stuff it with ground beef and vegetables or chunks of pork or lamb or just plain seasoned breadcrumbs with cheese. Whatever you prefer this recipe is a healthy alternative to rich Italian dishes. The best eggplant to use are firm and shiny. You can use regular eggplant as a main dish or smaller Italian baby eggplants for appetizers. This Stuffed Eggplant recipe uses the inside of the eggplant mixed with fresh tomatoes, mushrooms, cheese and seasoning. Enjoy! INGREDIENTS 2 large eggplants or 4 small eggplants10 baby portabella mushrooms, sliced1 medium yellow onion, chopped3 cloves of garlic, chopped1/4 cup of Italian flat leaf parsley, chopped6 Roma tomatoes, seeded and chopped1 tsp of dried tomatoes2 tsp of dried basil1 tsp of dried thyme1/2 tsp of salt1 tsp of fresh ground black pepper4 Tbls of extra virgin olive oil1/4 cup of plain fresh breadcrumbs1/4 cup of fresh grated Romano cheese PREPARATION Preheat the oven to 375 degreesPlace the whole eggplant in a baking dish and bake for around 30 minutes.Leave the oven on and take the eggplant out a let them cool down.Cut the eggplants in half and scoop out the inside leaving around 1/4 inch shell.Chop the eggplant into cubes and place it in a medium size bowl.Add the mushrooms, onion, garlic, parsley, tomatoes, oregano, basil, thyme, salt, pepper, breadcrumbs and half of the cheese and mix together.In a large saucepan, sauté all the ingredients in the olive oil for 3 to 5 minutes.Using a large spoon, stuff the eggplants with the mixture and top with the remaining cheese.Place the eggplants on a baking sheet and bake for 10 to 15 minutes.Place the eggplant under a broiler to slightly brown the cheese on top.Garnish the top with extra parsley.Serves 4 people
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