Wednesday, June 1, 2011

Stuffed Eggplant

Part of my Italian Feast I created.

It's important to pick a small, young eggplant for this dish.

Stuffed Eggplant
1 Small Eggplant
3 Whole Tomatoes (canned), diced
3/4 C Fresh Mozzarella, diced
2 Tbs Parsley, chopped
1 Clove Garlic, minced/pressed
1/4 C Parmesan Cheese, grated
1 Egg, beaten

Preheat oven to 375.

Cut eggplant lengthwise. Use a spoon to hollow out the inside of the eggplant. Reserve three-fourth of the innards.

Chop the innards of the eggplant.

In a medium bowl combine chopped eggplant, tomatoes, mozzarella, parsley, garlic, parmesan cheese, and egg. Stir until well incorporated.

Stuff the mixture into the hollowed out eggplants. The mixture should be mounded slightly.

Place in a baking dish. Bake at 375 for 20-30 minutes or until the eggplants are cooked and the filling is hot.

Garnish with parsley.

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