Description
These stuffed eggplant boats are a delicious and hearty vegetarian meal. They feature tender eggplant halves filled with a savory mixture of vegetables, herbs, and cheese, then baked until golden.
Ingredients
Scale
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 cup chopped mushrooms
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut each eggplant in half lengthwise. Scoop out the flesh, leaving a 1/2-inch border. Chop the scooped-out eggplant flesh.
- Heat olive oil in a large skillet over medium heat. Add chopped eggplant flesh, onion, garlic, and bell pepper. Cook until softened, about 5-7 minutes.
- Stir in mushrooms and diced tomatoes. Cook for another 5 minutes, or until most of the liquid has evaporated.
- Remove from heat and stir in breadcrumbs, parsley, and half of the mozzarella cheese. Season with salt and pepper.
- Place the hollowed-out eggplant halves in a baking dish. Fill each half with the vegetable mixture.
- Bake for 30 minutes.
- Sprinkle the remaining mozzarella cheese over the stuffed eggplants and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
- Serve hot.
Notes
- For a meatier version, you can add cooked ground beef or sausage to the filling.
- Feel free to experiment with different vegetables like zucchini or spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 eggplant half
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg
Keywords: eggplant, stuffed, vegetarian, baked, Mediterranean, healthy, main course