Baked Stuffed Eggplant

Baked Stuffed Eggplant

Ingredients

– 2 large eggplants
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 cup chopped tomatoes (canned or fresh)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Fresh parsley for garnish

Instructions

1. **Prepare the Eggplant:**
– Preheat your oven to 375°F (190°C).
– Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2-inch thick shells. Chop the scooped-out flesh and set aside.

2. **Cook the Filling:**
– Heat olive oil in a skillet over medium heat.
– Add the onion and garlic, and sauté until the onion is translucent.
– Add the chopped eggplant flesh, red bell pepper, and tomatoes to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
– Stir in oregano, basil, salt, and pepper. Cook for another 2 minutes.

3. **Stuff the Eggplants:**
– Place the eggplant shells in a baking dish.
– Fill each shell with the vegetable mixture.
– Sprinkle mozzarella and Parmesan cheese over the top.

4. **Bake:**
– Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
– Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

5. **Serve:**
– Garnish with fresh parsley before serving.
– Enjoy your baked stuffed eggplant as a main dish or side.

Feel free to customize the filling by adding cooked ground meat or using different cheeses. Let me know if you have any questions or need more variations!