Sun-Dried Tomato Stuffed Baked Eggplant |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A grandma recipe-one of her newer finds that sounds incredible! Ingredients:
1 large firm eggplant |
1/2 cup butter |
1 medium onion, finely chopped |
1 (12 ounce) jar sun-dried tomatoes packed in oil, drained,chopped |
1 cup mozzarella cheese, cubed or shredded |
1 1/2 tablespoons fresh basil, chopped |
1/2 teaspoon dried thyme |
3/4 teaspoon salt |
black pepper |
1 cup seasoned bread crumbs |
parmesan cheese, for topping |
Directions:
1. Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2 thick.
2. Butter the inside of the shell.
3. Dice the eggplant pulp and set aside.
4. Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
5. Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
6. Spoon the mixture into the eggplant shells; sprinkle with cheese.
7. Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
8. Pour 1/2 boiling water into the pan; bake in a preheated 325*F.
9. oven for 15-20 minutes.
10. Cut and serve hot with pasta, bread, or salad.
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