Baked Stuffed Eggplant


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In the vegetarian dish, eggplants are stuffed with a mozzarella and basil mixture.

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  • 2 small eggplants, cut lengthwise
  • 2 small tomatoes, red ripe, halve/seed/dice
  • 1/4 lb. mozzarella cheese, diced
  • 5 fresh basil leaves, shredded (5 to 6)
  • 2 Tbs. fresh parsley, chopped
  • 2 cloves garlic, finely minced
  • 1/4 C. extra virgin olive oil
  • 1 pinch dried red pepper flakes

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Preheat oven to 350 F. With a Tbs., scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with salt. Let stand about 20 minutes to allow the salt to draw out the eggplant's bitter juices. Pat the eggplant dry with paper towels. Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and olive oil. Season with salt and pepper flakes. Fill the eggplant's cavities with this mixture. Oil a baking dish lightly, and put the eggplant halves into the dish. Bake until they are lightly golden, soft to the touch, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants. Serve hot or at room temperature.

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