Baked Stuffed Eggplant

1. 1

   Preheat oven to 350 degrees.

2. 2

   With a tablespoon, scoop out some of the pulp from the eggplant halves, being sure not to break the skin.

3. 3

   Place the halves on a large platter and sprinkle generously with salt.

4. 4

   Let stand for about 20 minutes while you prep the stuffing.

5. 5

   Dice the pulp of the eggplant and put in a bowl with the diced tomatoes, mozzarella, basil, parsley, garlic and olive oil.

6. 6

   Season with cayenne.

7. 7

   Mix well with hands.

8. 8

   With paper towels, blot the bitter green juices from your eggplant halves that the salt has drawn out, then stuff the halves with the mixture.

9. 9

   Oil a baking dish lightly and put the eggplant halves into the dish.

10. 10

    Bake until they are lightly golden, soft to the touch and easily pierced with the tip of a knife, about 20-25 minutes.

11. 11

    Serve with Lemon Farfalle (recipe also posted here at Tasty Kitchen) and enjoy!

* Per serving · 4 servings · Values may vary.