STUFFED EGGPLANT
Even if you don't can your own tomato sauce, you can make Maria D Ugos stuffed eggplant; simply use fresh tomatoes or canned San Marzano tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Cut eggplants in half lengthwise, and use a melon baller or small spoon to scoop out flesh, leaving a 1/4-inch border around the edges. Place flesh in a sieve set over a medium bowl, and toss with 1 teaspoon salt; let sit 20 minutes to drain excess moisture. Coarsely chop until pieces are about the size of peas. Meanwhile, bring the water to a boil in a large saucepan, and add the eggplant shells. Cook 2 minutes; transfer to drain on a baking sheet, cut side down, and let cool slightly.
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add half the garlic, the chopped eggplant, and remaining teaspoon salt; saute, stirring occasionally, 3 to 4 minutes. Add 2 cups tomatoes; increase heat to medium-high, and continue cooking until the tomatoes stop releasing juices, about 3 minutes more. Add half the red pepper and the parsley and oregano. Transfer to a medium bowl; add egg, cheese, and 6 tablespoons breadcrumbs. Stir well to combine.
- In an 8-by-11 1/2-inch baking dish, mix remaining 2 cups tomatoes with remaining garlic and red pepper. Scoop heaping amounts of filling into eggplant shells, and arrange on top of tomato mixture in baking dish. Mix remaining 2 tablespoons breadcrumbs and teaspoon olive oil; sprinkle over eggplant filling. Bake until the tops begin to brown, about 1 hour. Remove from oven, and serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #vegetables #easy #vegetarian #dietary #one-dish-meal #low-sodium #low-calorie #low-in-something #onions #peppers #tomatoes #number-of-servings
You'll also love
Sandra Namatouv
[email protected]This recipe is the worst.
Aaditya Upadhyay
[email protected]This recipe is a disaster.
Emanuel Ramirez
[email protected]This recipe is a waste of time.
Steve Thompson
[email protected]I would not recommend this recipe.
Rose Bush
[email protected]This recipe was not worth the effort.
Sardar Baloch
[email protected]The stuffing was a bit dry.
Ehtasham khan
[email protected]The eggplant was a bit overcooked.
Roy Family
[email protected]This recipe was a bit bland for my taste.
Akbar khan Maitla
[email protected]I highly recommend this recipe.
Aliya Yasir
[email protected]This dish is perfect for a vegetarian meal.
Ehmat Salam143
[email protected]I love the combination of flavors in this dish.
Kazim Shina
[email protected]This recipe is a great way to use up leftover vegetables.
Musharraf Mir
[email protected]I love this recipe because it is so versatile. I can use different types of vegetables and cheeses to create different flavor combinations.
Liam Ethan
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggplant cooks quickly and the stuffing can be made ahead of time.
Kayla Polius
[email protected]I made this recipe for my family and they loved it! The eggplant was tender and the stuffing was flavorful. I will definitely be making this again.
Sanaz Hosseini
[email protected]This recipe was easy to follow and the results were amazing. The eggplant was cooked to perfection and the stuffing was flavorful and moist.
Celestial Sister Boutique
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the stuffing was delicious. I'll definitely be making this again!
Peace Irene
[email protected]This recipe was a hit at my last dinner party! The eggplant was tender and flavorful, and the stuffing was perfectly seasoned. I will definitely be making this again.