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:
Preheat the oven to 350 °F.
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.
Bake eggplants in the preheated oven for 25 minutes.
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.
Add the tomatoes and stir to mix.
Bring to a boil and then reduce the heat. Simmer sauce, while covered, stirring occasionally, for 5-7 minutes until thickened.
Spoon the tomato mixture into the baked eggplant shells until full.
Place spoonful mounds of ricotta cheese over the tomato mixture and sprinkle Parmesan cheese on top.
Bake for 15 minutes until heated through.
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.
So delicious! Thank you! Approved!
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