Vegetable Stuffed Eggplant
Ingredients
- 2 eggplants
- 1 onion, chopped finely ⓘ
- 1 zucchini, chopped chunky ⓘ
- 1 -2 garlic clove, minced ⓘ
- 1 pinch black pepper ⓘ
- 1 tablespoon olive oil ⓘ
- 1/2 cup pasta sauce ⓘ
- 1 cup cherry tomatoes, cut in half ⓘ
- 1/2 cup green olives, sliced ⓘ
- 1 1/2 teaspoons thyme ⓘ
- 1 teaspoon basil
- 2 ounces monterey jack cheese or 2 ounces mozzarella cheese, shredded ⓘ
- 4 tablespoons parmesan cheese ⓘ
Instructions
- Preheat oven to 375°F.
- Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about a half-inch shell.
- If your eggplants are large, soak them in a quart of water with an added tablespoon of salt for 10 minutes to remove any bitter flavor.
- Remove the eggplants from the brine and rinse off the salt then pat them dry.
- Cube the pulp into a medium dice. Place a large saute pan over moderate heat, then add the oil.
- Once the oil is hot, add the onion, garlic, zucchini, pepper, and cubed eggplant. Cook, stirring until very tender, about 5-7 minutes. Add the tomato sauce, tomatoes, olives and seasonings and heat through. Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon a quarter of the mixture into each shell. Top each eggplant with a quarter of the cheeses. Place in a baking pan coated with nonstick cooking spray.
- You can add other vegetables like mushrooms, hot peppers, shredded carrots if you've got them.
- Bake for 20 to 25 minutes or until the eggplant is hot and the cheese is bubbly.
Nutrition & Diet Analysis (per serving)
687
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).