Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Stuffed Eggplant with Cheese and Tomato




Source of Recipe


Lisa B.


List of Ingredients




1 large eggplant, unpeeled with stem intact
2 tablespoons olive oil
2 plum tomatoes, chopped
5 cloves garlic, minced
1 large onion, chopped
1 tablespoon parsley, chopped
1/2 tablespoon oregano, chopped
1/2 cup soy mozzarella cheese, shredded (I use Follow Your Heart)
1/4 teaspoon salt, to taste
fresh ground pepper to taste
1/4 teaspoon ground cinnamon
hot GF pizza sauce
shredded soy mozzarella cheese (I use the remaining block of cheese)
nutritional yeast


Recipe



1. Place eggplant in a large pot filled with water and bring to a
boil. Cook about 20 minutes or until tender.

2. Drain eggplant and allow to cool enough to be handled

3. Preheat oven to 350 degrees F.

4. Heat olive oil in a medium pan over medium heat. Saute the
tomatoes, garlic and until onion is tender and golden (about 5
minutes).

5. Cut cooled eggplant in half lengthwise and remove the flesh.

6. Chop up the flesh and add it to the pan with the onion-garlic-
tomato mixture.

7. Stir in the cheese, salt, pepper, cinnamon, parsley and
oregano and cook for about an additional 3 minutes. Stir constantly.

8. Remove mixture from heat; place eggplant shells on baking
sheet and fill with this mixture.

9. Bake for 25 minutes or until heated through.

10. Remove from the oven; top with pizza sauce and cheese. Return
to oven set at 450 degrees for an additional 15 minutes. Serve.