Stuffed Eggplant
Stuffed Aubergines are a typical dish of the Spanish peasant tradition that over time has spread widely in the world, giving rise to an interesting range of variations.
BAKED STUFFED AUBERGINES Cooked and crumbs tasty and stringy perfect for recycling a little' stale bread. The second dish that I absolutely like to cook the most are eggplants. Prepared in a thousand delicious ways, they are perfect both baked and tasty fried. In this case I prepared them in the oven stuffed and they came perfect.
My recipe involves the use of bread crumbs that gives it consistency and also makes it a complete dish. Let's make the STUFFED EGGPLANT in the OVEN you will see that you will love them!
Ingredients
2 medium eggplant (1 to 1 1/2 pounds each)2 tablespoons olive oil, divided2 cloves garlic, minced1 teaspoon dried Italian seasoning, crushed¼ teaspoon salt1 (14.5 ounce) can no-salt-added diced tomatoes, undrained1 cup fat-free ricotta cheese1 ounce Parmesan cheese, finely grated (1/4 cup)¼ cup chopped fresh basil
Preparation
Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell. Set the flesh aside. Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes. Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally. Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan. Bake about 15 minutes or until heated through. Sprinkle with basil.
Stuffed Aubergines are a typical dish of the Spanish peasant tradition that over time has spread widely in the world, giving rise to an interesting range of variations.
BAKED STUFFED AUBERGINES Cooked and crumbs tasty and stringy perfect for recycling a little' stale bread. The second dish that I absolutely like to cook the most are eggplants. Prepared in a thousand delicious ways, they are perfect both baked and tasty fried. In this case I prepared them in the oven stuffed and they came perfect.
My recipe involves the use of bread crumbs that gives it consistency and also makes it a complete dish. Let's make the STUFFED EGGPLANT in the OVEN you will see that you will love them!
Ingredients
2 medium eggplant (1 to 1 1/2 pounds each)
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 cup fat-free ricotta cheese
1 ounce Parmesan cheese, finely grated (1/4 cup)
¼ cup chopped fresh basil
Preparation
Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell. Set the flesh aside. Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes. Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally. Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan. Bake about 15 minutes or until heated through. Sprinkle with basil.
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