Sun-Dried Tomato Stuffed Baked Eggplant Recipe

Name: Sun-Dried Tomato Stuffed Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large firm eggplant; 1/2 cup butter; 1 medium onion, finely chopped; 1 (12 ounce) jar sun-dried tomatoes packed in oil, drained,chopped; 1 cup mozzarella cheese, cubed or shredded; 1 1/2 tablespoons fresh basil, chopped; 1/2 teaspoon dried thyme; 3/4 teaspoon salt; black pepper; 1 cup seasoned bread crumbs; parmesan cheese, for topping

Servings: persons

1 large firm eggplant
1/2 cup butter
1 medium onion, finely chopped
1 (12 ounce) jar sun-dried tomatoes packed in oil, drained,chopped
1 cup mozzarella cheese, cubed or shredded
1 1/2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
3/4 teaspoon salt
black pepper
1 cup seasoned bread crumbs
parmesan cheese, for topping

1
["Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2"" thick.", "Butter the inside of the shell.", "Dice the eggplant pulp and set aside.", "Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.", "Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.", "Spoon the mixture into the eggplant shells; sprinkle with cheese.", "Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.", "Pour 1/2"" boiling water into the pan; bake in a preheated 325*F.", "oven for 15-20 minutes.", "Cut and serve hot with pasta, bread, or salad."]

303

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 large firm eggplant, 1/2 cup butter, 1 medium onion, finely chopped, 1 (12 ounce) jar sun-dried tomatoes packed in oil, drained,chopped, and more.

Yes, Sun-Dried Tomato Stuffed Baked 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.

Sun-Dried Tomato Stuffed Baked Eggplant

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