Two favorite Italian dishes–lasagna and eggplant Parm–are rolled into one in this stuffed vegetable recipe.
Italian-Style Stuffed Eggplant
Two favorite Italian dishes–lasagna and eggplant Parm–are rolled into one in this stuffed vegetable recipe.
Ingredients
- 2 medium eggplant 1 to 1 1/2 pounds each
- 2 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 teaspoon dried Italian seasoning crushed
- ¼ teaspoon salt
- 1 14.5 ounce can no-salt-added diced tomatoes, undrained
- 1 cup fat-free ricotta cheese
- 1 ounce Parmesan cheese finely grated (1/4 cup)
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell. Set the flesh aside.
- Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.
- Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
- Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan.
- Bake about 15 minutes or until heated through. Sprinkle with basil.
