Beer makes batters better, meat more tender, and sauces more flavorful.
Baked Stuffed Eggplant
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- #12382
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 small eggplants, cut lengthwise
2 small tomatoes, seeded & diced
1/4 pound mozzarella cheese, cubed
5 fresh basil leaves, shredded
2 tablespoons parsley, chopped fresh
2 cloves garlic, finely minced
1/4 cup olive oil
1 pinch crushed red pepper flakes
directions
Preheat oven to 350 degrees F.
Scoop out some of eggplant pulp, being careful not to break the skin. Place eggplant halves on large platter and sprinkle generously with salt. Let stand 20 minutes.
Pat eggplant dry with paper towels. Dice pulp of eggplant with tomatoes, mozzarella, basil, parsley, garlic and olive oil.
Season with salt and red pepper flakes. Fill eggplant cavities with this mixture. Oil baking dish lightly.
Put eggplant halves in dish. Bake until golden brown and soft to the touch, and easily pierced with fork, about 15-20 minutes. Serve hot.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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