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Italian Style Stuffed Eggplant

Italian Style Stuffed Eggplant

Name: Italian Style Stuffed Eggplant
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: Eggplants 2 medium; Tomatoes 1 can; Ricotta cheese 1 cup; Parmesan cheese 1 ounce; Basil ¼ cup; Olive oil 2 tbsp; Garlic 2 cloves; Rosemary 1 tsp; Salt ¼ tsp

Baked, Italian Stuffed Eggplant

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Like 14
1h 15m
Serves 4
Medium
350 °F
(1)

Ingredients

	2 medium Eggplants
	1 can Tomatoes no-salt-added diced, undrained
	1 cup Ricotta cheese fat-free
	1 ounce Parmesan cheese finely grated (¼ cup)
	¼ cup Basil fresh, chopped
	2 tbsp Olive oil divided
	2 cloves Garlic minced
	1 tsp Rosemary crushed
	¼ tsp Salt

Nutritional information

199

calories

fat

20g

carbohydrates

12g

protein

21mg

cholesterol

449mg

sodium

Cuisine:

Italian Recipes

Ingredients

2 medium Eggplants
1 can Tomatoes
no-salt-added diced, undrained
1 cup Ricotta cheese
fat-free
1 ounce Parmesan cheese
finely grated (¼ cup)
¼ cup Basil
fresh, chopped
2 tbsp Olive oil
divided
2 cloves Garlic
minced
1 tsp Rosemary
crushed
¼ tsp Salt

Italian Style Stuffed Eggplant

This Italian Style Stuffed Eggplant a delicious, cheesy stuffed recipe. Baked eggplant stuffed with a mix of tomatoes, seasoned with fresh basil, olive oil, crushed garlic, rosemary and salt to taste and topped with spoonfuls of ricotta cheese and sprinkles of Parmesan.

If you’re having guests this serves perfectly, as a side dish and is also filling enough, that on quiet nights in, I enjoy this stuffed eggplant as a meal on its own. It’s a real yummy one!

To make Italian Style Stuffed Eggplant, you will need the following ingredients:

So, how to make Italian Style Stuffed Eggplant?

Steps to make Italian Style Stuffed Eggplant

1	Preheat oven
Preheat the oven to 350 °F.
2	Prepare eggplant	5
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.
3	Bake	25
Bake eggplants in the preheated oven for 25 minutes.
4	Prepare stuffing	5
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.
5	Add tomatoes	1
Add the tomatoes and stir to mix.
6	Thicken sauce	5
Bring to a boil and then reduce the heat. Simmer sauce, while covered, stirring occasionally, for 5-7 minutes until thickened.
7	Fill eggplant shell	5
Spoon the tomato mixture into the baked eggplant shells until full.
8	Add cheese	5
Place spoonful mounds of ricotta cheese over the tomato mixture and sprinkle Parmesan cheese on top.
9	Bake	15
Bake for 15 minutes until heated through.
10	Serve
Sprinkle with chopped basil before serving.

Italian Style Stuffed Eggplant that is so versatile and compliments almost any menu just wonderfully. Enjoy it with a baked crumbed chicken or grilled steak! It’s great on its own too! Let us know how you like yours and tag #cookmerecipes in your own posts.

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.