; ;

Garlic and Herb Baked Italian Stuffed Eggplant

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE FOR MORE INFO.

Reading Time: < 1 minute

Satisfy your appetite with this flavor-packed vegetarian dish that is simple to create and overflowing with deliciousness. The Italian stuffed eggplant, infused with garlic and herbs, features a luscious tomato sauce throughout the baking process before being crowned with melted mozzarella cheese for an extra layer of indulgence. It’s ideal as a main course at family dinners or potlucks alike!

Ingredients:

  • 2 large eggplants, cut in half lengthwise
  • 4 cloves of garlic, minced
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 cups cooked quinoa
  • 1 cup canned crushed tomatoes
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat the oven to 375°F.
  2. Scoop out the flesh of the eggplant halves with a spoon, leaving about a 1/2-inch border around the edges.
  3. In a large bowl, mix together the eggplant flesh, garlic, basil, parsley, olive oil, salt, pepper, and cooked quinoa.
  4. Stuff the eggplant halves with the quinoa mixture and place them in a baking dish.
  5. Pour the crushed tomatoes over the stuffed eggplant halves and cover the dish with foil.
  6. Bake the stuffed eggplant in the preheated oven for 45-50 minutes, or until the eggplant is tender and the filling is cooked through.
  7. Remove the foil and sprinkle the shredded mozzarella cheese on top of the stuffed eggplant.
  8. Bake for another 5-10 minutes, or until the cheese is melted and bubbly.
  9. Let cool for a few minutes before serving.

Enjoy this delectable dish with four to six of your closest friends and family, accompanied by a delightful mixed green salad or robust roasted vegetables.

Leave a Comment