A culinary delight, best prepared with eggplant fresh from the garden!
Provided by Michael Banks
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.2 g, Cholesterol 22.3 mg, Fat 28.9 g, Fiber 12.6 g, Protein 12.5 g, SaturatedFat 7 g, Sodium 899.5 mg, Sugar 10.3 g
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