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Stuffed Eggplant With Cheese and Tomato




Source of Recipe


recipezaar






Recipe Introduction


This reminds me a bit of eggplant parmesan, only much healthier. You could probably make this ahead and just save the baking part until you are ready to serve.





List of Ingredients



• 1 large eggplant, unpeeled with stem intact
  
• 1 tablespoon olive oil
  
• 2 roma tomatoes or 1 large tomato, chopped
  
• 1/4 cup onions, chopped
  
• 2 cloves garlic, minced
  
• 1 tablespoon fresh parsley, chopped
  
• 1/2 tablespoon fresh oregano, chopped
  
• 1/4 cup mozzarella cheese, shredded
  
• 1/4 teaspoon salt, to taste
  
• fresh ground black pepper, to taste
  
• 1/4 teaspoon ground cinnamon, to taste
  
• hot pasta sauce, homemade or jarred (optional)
  
• mozzarella cheese or feta or parmesan cheese (optional)
  






Instructions



1. Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
   
2. Drain eggplant and allow to cool enough to be handled.
   
3. Preheat oven to 350F and line a baking sheet or pan with foil.
   
4. Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is 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 2-3 minutes, stirring constantly.
   
8. Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
   
9. Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
   
10. Remove from the oven; top with hot tomato or pasta sauce and cheese.
    






Final Comments


2 servings