- 2 medium Eggplants
- 1 can Tomatoesno-salt-added diced, undrained
- 1 cup Ricotta cheesefat-free
- 1 ounce Parmesan cheesefinely grated (¼ cup)
- ¼ cup Basilfresh, chopped
- 2 tbsp Olive oildivided
- 2 cloves Garlicminced
- 1 tsp Rosemarycrushed
- 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
Preheat the oven to 350 °F.
Fill eggplant shell