Italian Style Stuffed Eggplant

Steps to make

1. 1

   Preheat oven

   Preheat the oven to 350 °F.

2. 2

   Prepare eggplant

   5 min
   

   Slice each eggplant in half, lengthwise and using a spoon, scoop out the center flesh, leaving a ¼-inch-thick eggplant shell. Set the center flesh aside for later use. Brush the shells with olive oil and place on a baking sheet.

4. 3

   Bake

   25 min
   

   Bake eggplants in the preheated oven for 25 minutes.

5. 4

   Prepare stuffing

   5 min
   

   In a large skillet over medium heat, heat 1 tablespoon oil and add the chopped eggplant flesh, garlic, rosemary and salt. Cook, while stirring, for 2-3 minutes.

6. 5

   Add tomatoes

   1 min
   

   Add the tomatoes and stir to mix.

7. 6

   Thicken sauce

   5 min
   

   Bring to a boil and then reduce the heat. Simmer sauce, while covered, stirring occasionally, for 5-7 minutes until thickened.

8. 7

   Fill eggplant shell

   5 min
   

   Spoon the tomato mixture into the baked eggplant shells until full.

9. 8

   Add cheese

   5 min
   

   Place spoonful mounds of ricotta cheese over the tomato mixture and sprinkle Parmesan cheese on top.

10. 9

    Bake

    15 min
    

    Bake for 15 minutes until heated through.

11. 10

    Serve

    

    Sprinkle with chopped basil before serving.