STUFFED EGGPLANT
I made this up when I had an abundance of fresh garden veggies I needed to use up one night. My sister had given me some white eggplant and told me it was good for stuffing, so I threw some things together and it turned out wonderful! If you want meat, you can add ground beef or sausage or even chopped leftover meat. Sometimes I cover them with foil and freeze, then when I need a quick meal for myself, I take one out, remove the foil, microwave and voila! I have a quick, yummy, and healthy individual meal.
Provided by Annz Recipez
Categories One Dish Meal
Time 40m
Yield 2 stuffed eggplant, 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
- Chop up the eggplant you scooped out into small pieces.
- Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
- Saute until the onion is clear and soft and the eggplant is cooked through.
- Add the tomato and basil or fresh herbs saute a few minutes longer.
- Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
- Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
- Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
- Enjoy!
Nutrition Facts : Calories 475.4, Fat 23.9, SaturatedFat 10.5, Cholesterol 44.5, Sodium 573.8, Carbohydrate 51.5, Fiber 15, Sugar 14.3, Protein 20.3
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