Stuffed Eggplants
Ingredients
- 2 medium eggplants
- 3 Tbsp. olive oil divided
- Salt and pepper
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp. dried oregano or Italian seasoning
- 1 cups tomato sauce or chopped fresh tomatoes
- ½ cup breadcrumbs
- 1 cup cheese mozzarella, divided
Instructions
- Preheat oven to 375°.
- Cut eggplants in half lengthwise. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin.
- Place the four eggplant halves, flesh-side up, onto a greased baking sheet (or into a big casserole dish) and use your fingers or a food brush to smear about 2 Tbsp. of oil over the flesh side of the cut eggplant. Season with pepper and a little salt and place into the oven to roast until tender and easily pierced with a paring knife, about 30 minutes.
- While the eggplant is roasting, prepare your filling: Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan together with onion, garlic, oregano, and pepper. Cook and stir until lightly browned.
- Add the tomatoes or tomato sauce and remove from heat.
- Add breadcrumbs and ½ cup cheese and stir to combine. Taste for seasoning.
- Fill each roasted eggplant half with equal portions of the filling. Top with the remaining cheese.
- Bake in the preheated oven for another 10 minutes, or until the cheese is melted and bubbly.