Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed eggplant. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Stuffed eggplant is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Stuffed eggplant is something that I have loved my entire life.
A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked. Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer!
To get started with this recipe, we have to first prepare a few components. You can cook stuffed eggplant using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed eggplant:
- Get 1 medium size eggplant
- Make ready olive oil
- Take garlic
- Take fresh basil
- Take salt and peper
- Make ready 1 nice size tomatoe
- Make ready 1 medium size braid or ball of fresh mozzarella cheese
In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an "inside-out" eggplant Parmesan. Serve these stuffed eggplants as a light dinner along with a big salad. Eggplant centers are cooked with onion, garlic, and seasonings, then re-stuffed into the eggplant, coated with tomato sauce, cheese, and bread crumbs, and baked until tender and bubbly. Stir in chopped eggplant and season with oregano, salt, and pepper.
Instructions to make Stuffed eggplant:
- Take eggplant and cut around the stem in a circle be careful not to cut all the way thru leave connected on one side.. cut eggplant down the center and open it up..one half at a time cut in long triangle slits removing every other one do the other side..your eppplant should now look like an open fan
- Drizzle olive oil over the eggplant salt & pepper.slice tomatoes and place in between the slits..take chopped garlic (you can use raw or sauté first if u prefer)stuff inside the slits with the tomatoes now slice fresh mozzarella one nice size ball about 2 to 3 inches round, put in between the slits.now put fresh basil..alot of it..chop some leave some leafs whole put all over the eggplant. close it up.you can use scewers if u want to hold it closed parsley or cilantro garnish how u like.
- When cooking acacionaly take out of oven and make sure cheese not oozing out..shove it back in if it is..put more oil and salt and pepper
- When eggplant looks soft all over its cooked..take out of oven and push all cheese that came out back in..let cool for about 10 min..remove scewers slice and serve..
- U can drizzle with balsamic vinegar if u like..you can also serve this as a cold appetizer
Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. I love cooking it to tender perfection, whether in a hearty stew like this one, simply roasted, or even stuffed!. Earlier, I shared a comforting stuffed eggplant recipe baked in tomato sauce with a spiced meat mixture (so worth a try by the way). This one is for my vegetarian and vegan friends, but meat lovers will.
So that is going to wrap this up with this special food stuffed eggplant recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
