Savory Italian Baked Stuffed Eggplant A MustTry Delight
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Author:sophieb
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Diet:Mediterranean diet
Description
Indulge in Italian baked stuffed eggplant a musttry dish packed with flavor Perfect for a hearty meal or a delicious appetizer
Ingredients
Scale
2 medium-sized eggplants
1 cup cooked quinoa or rice
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 small onion, chopped
1 cup diced tomatoes (fresh or canned)
Olive oil
Fresh basil, salt, and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell intact.
Chop the scooped-out eggplant flesh and set aside for use in the stuffing.
In a pan, heat olive oil over medium heat and sauté the onion and garlic until translucent.
Add the chopped eggplant flesh and diced tomatoes, and cook until soft. Stir in the cooked quinoa or rice and season with salt and pepper.
Mix in half of the marinara sauce and half of the mozzarella cheese. Combine thoroughly.
Carefully spoon the stuffing mixture back into the hollowed-out eggplant shells. Drizzle with the remaining marinara sauce and top with the remaining mozzarella and Parmesan cheese.
Place the stuffed eggplants on a baking dish and cover with foil.
Bake in the preheated oven for about 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
