Stuffed Eggplant With Cheese and Tomatoes

Name: Stuffed Eggplant With Cheese and Tomatoes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Greek, European
Ingredients: 1 large eggplant, unpeeled with stem intact; 1 tablespoon olive oil; 2 roma tomatoes or 1 large tomatoes, chopped; 1/4 cup onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 1/2 tablespoon fresh oregano, chopped; 1/4 cup mozzarella cheese, shredded; 1/4 teaspoon salt, to taste; fresh ground black pepper, to taste; 1/4 teaspoon ground cinnamon, to taste; hot pasta sauce, homemade or jarred (optional); feta or parmesan cheese (optional)

Instructions

Prep:30minCook:45min

This reminds me a bit of eggplant parmesan, only much healthier. You could probably make this ahead and just save the baking part until you are ready to serve. I modified this recipe from Vegetarian Times magazine to give it more flavor. Among the things I added were the tomato sauce and extra cheese. I have listed them as optional ingredients, but I highly recommend it since it really adds so much to this dish. You can use whatever sauce you want (leftover spaghetti or pizza sauce would be good). I simply chopped up a few roma tomatoes and added a bit of red wine vinegar, garlic, and herbs, and cooked them all in a pan for a few minutes.

Updated at: Sun, 08 Dec 2024 12:06:12 GMT