Italian

Stuffed Eggplant Parmesean

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Servings

4

This recipe is my new all-time favorite! Easy to make, it uses everything from the garden and tastes fresh and delicious! No need to fry or bread the eggplant - this way you can really taste the fresh ingredients! Feel free to add more tomato sauce, fresh pesto, fresh tomatoes or any other favorite addition!

Ingredients

  • 2-4 medium globe eggplants, (1 eggplant per 1-2 people)
  • 2 tbsp Salute Santé! Roasted Garlic Grapeseed Oil
  • salt
  • 2 cups cooked tomatoes, (canned or fresh sauce)
  • 1-2 cloves fresh garlic
  • 1/2 lb mozzarella cheese
  • 6-8 black kalamata olives, sliced in half
  • fresh Italian herbs

Directions

  1. Cut whole eggplants vertically in half. Score inside, careful not to break the skin.
  2. Generously sprinkle with salt and roasted garlic grapeseed oil within the cuts.
  3. Bake at 425F for about 30 minutes, until center of eggplant is soft.
  4. Mash inside of each eggplant gently. Cover with cooked tomatoes and cut olives halves over each eggplant side.
  5. Generously sprinkle shredded mozzarella over the top of each eggplant.
  6. Bake on high to brown mozzerella cheese, approx 6 mintes. Careful not to burn.
  7. Serve warm with crusty bread and salad.
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