RAVE STUFFED EGGPLANT

Rave Stuffed Eggplant image

This recipe is desirable because it is quickly put together and only requires ingredients that the average pantry has on hand. It contains no meat and has mouth-watering flavor because of a surprise ingredient, croutons. Because of the wonderful variety of croutons available, the recipe can vary in flavor. Choose your favorite! This can be a main course or a side dish. Enjoy!

Provided by Elizabeth Lombard

Categories Side Dish Vegetables Eggplant

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

2 eggplants, halved lengthwise
½ cup olive oil, divided
1 small onion, chopped
2 large cloves garlic, chopped
2 cups fresh spinach
¾ cup crushed garlic-herb croutons
¼ cup grated Parmesan-Romano cheese
salt and ground black pepper to taste
½ cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Scoop flesh out of eggplants and chop the flesh, reserving the skins.
Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add chopped eggplant; cook and stir until eggplant is softened, about 5 minutes. Add spinach and cook until slightly wilted, 1 to 2 minutes.
Stir crushed croutons into eggplant mixture until evenly combined. Add remaining 1/4 cup olive oil, Parmesan-Romano cheese, salt, and black pepper; mix well.
Place eggplant skins in a shallow baking dish and fill each with eggplant mixture. Sprinkle mozzarella cheese over each stuffed eggplant. Pour enough hot water into baking dish to reach 1/8-inch up sides of eggplant.
Bake in the preheated oven until cheese is melted and stuffing is cooked through, about 30 minutes.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 24 g, Cholesterol 14 mg, Fat 32.7 g, Fiber 10.3 g, Protein 9.7 g, SaturatedFat 6.5 g, Sodium 314.5 mg, Sugar 7.7 g