Aunt Eileen's Stuffed Eggplant - Vegetarian Recipes - Best Vegetarian Recipes
Recipe By:Michael Banks
"A culinary delight, best prepared with eggplant fresh from the garden!"
Ingredients
- 2 (1 pound) eggplants
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 sprigs fresh parsley, chopped
- 1 1/2 cups fresh bread crumbs
- 1/2 cup grated Gruyere cheese
- 2 tablespoons chopped black olives
- 1 tablespoon capers
- 1 lemon, juiced
- 1 teaspoon chopped fresh basil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- pepper to taste
- 12 slices tomato
- 1/4 cup grated Gruyere cheese
- 4 tablespoons olive oil
Directions
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
Aunt Eileen's Stuffed Eggplant - Vegetarian Recipes - Best Vegetarian Recipes
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