Now, I’ll be honest, I’ve never been a huge eggplant fan. But, once Jack made these tasty, little, stuffed eggplants for me, my life changed forever! Now, I’m always looking for new ways to cook them pretty little purple plants! Try the recipe out! You’ll love it, too! OPA!
Stuffed Eggplant
Recipe by: Bobbi Jo Lathan
Recipe type: Side Dish
Cuisine: Greek
INGREDIENTS
2 medium eggplants (cut length-wise)
2 ½ tablespoons olive oil
½ onion (chopped)
½ cup cherry tomatoes (cut in half)
3 cloves fresh garlic (minced)
1 ½ teaspoon fresh oregano (chopped)
1 tablespoon fresh Italian parsley (chopped)
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ cup Parmesan cheese (grated)
½ cup Panko bread crumbs
1 cup Mozzarella cheese (grated)
INSTRUCTIONS
Preheat your oven to 325°F.
First, cut your eggplants in half, length-wise.
Then, using a spoon, scoop out the pulp, leaving about ¼ inch of the flesh along the rim of each eggplant shell.
After that, roughly chop the scooped out eggplant pulp into cubes.
Add the olive oil to your cast iron skillet.
Once it’s hot, add the eggplant pulp, the onions and the garlic, oregano, salt and pepper and cayenne.
Cook over medium high heat about 10 minutes until lightly browned and eggplant is soft.
Now, git yourself a big mixing bowl. Place eggplant mixture into the mixing bowl. Add the breadcrumbs, Italian parsley, parmesan cheese and tomatoes.
Fold it all together in the bowl ‘til combined.
Wipe out your cast iron skillet with some paper towel and grease it with a little olive oil.
Next, place the eggplant shells into that cast iron skillet and fill them with the eggplant-breadcrumb mixture, about ¾ of the way up.
Top with the mozzarella cheese and one or two halved cherry tomatoes and caper berries (optional).
Bake at 325°F for about 30 minutes until the cheese is slightly browned and all bubbly.
Last, serve these pretty little stuffed eggplants right away while they’re still nice and hot! YUM!