Baked Eggplant with Savory Cheese Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Eggplant makes a satisfying vegetarian dinner when stuffed with tomato and peppers and served with rice. Feta cheese adds tang and body to the stuffing. Ingredients:
2 medium eggplants, each cut in half lengthwise (about 2 pounds) |
cooking spray |
1 (1-ounce) slice white bread |
1 teaspoon extravirgin olive oil |
1 1/2 cups finely chopped onion |
1 1/4 cups finely chopped red bell pepper |
1 cup finely chopped seeded plum tomato |
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano |
2 garlic cloves, minced |
3/4 cup (3 ounces) crumbled feta cheese |
1/4 cup chopped fresh flat-leaf parsley |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400°.
2. Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.
3. Reduce oven temperature to 350°.
4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned.
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