Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 small eggplants; 1 medium onion, chopped; 1 medium green pepper, chopped; 1 clove garlic, minced; 1 tsp. basil; 1 tsp. oregano; 1/2 tsp. thyme; 1/2 tsp. salt; 1/4 tsp. pepper; 1 1/2 to 2 c. shredded Mozzarella cheese; 1/2 c. olive oil (a must); 1 medium size can tomatoes (14 or 15 oz.); 1/2 lb. sliced fresh mushrooms

Servings: persons

2 small eggplants
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 c. shredded Mozzarella cheese
1/2 c. olive oil (a must)
1 medium size can tomatoes (14 or 15 oz.)
1/2 lb. sliced fresh mushrooms

1
Combine all the ingredients except the eggplant, olive oil and 1/2 cup of the cheese.
2
Wash eggplants; cut off top green stem and slice carefully lengthwise (approximately 6 to 7 slices) to form a fan, do not completely cut through to the base.
3
Line a pan with foil; place eggplant in the pan.
4
Take a portion of the filling and place between the layers.
5
Coat heavy with olive oil.
6
Cover pan with foil.
7
Bake 45 minutes at 350u00b0.
8
After 45 minutes check for tenderness and if eggplant is tender, uncover and sprinkle with half cup cheese and bake another 10 to 15 minutes.
9
Transfer to serving plate with large spatula.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 small eggplants, 1 medium onion, chopped, 1 medium green pepper, chopped, 1 clove garlic, minced, and more.

Yes, Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eggplant

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