Stuffed Eggplant Parmesean
Course: Appetizer, Main Course
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
Instructions
- Cut whole eggplants vertically in half. Score inside, careful not to break the skin.
- Generously sprinkle with salt and roasted garlic grapeseed oil within the cuts.
- Bake at 425F for about 30 minutes, until center of eggplant is soft.
- Mash inside of each eggplant gently. Cover with cooked tomatoes and cut olives halves over each eggplant side.
- Generously sprinkle shredded mozzarella over the top of each eggplant.
- Bake on high to brown mozzerella cheese, approx 6 mintes. Careful not to burn.
- Serve warm with crusty bread and salad.
Stuffed Eggplant Parmesean
Course: Appetizer, Main Course
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
Instructions
- Cut whole eggplants vertically in half. Score inside, careful not to break the skin.
- Generously sprinkle with salt and roasted garlic grapeseed oil within the cuts.
- Bake at 425F for about 30 minutes, until center of eggplant is soft.
- Mash inside of each eggplant gently. Cover with cooked tomatoes and cut olives halves over each eggplant side.
- Generously sprinkle shredded mozzarella over the top of each eggplant.
- Bake on high to brown mozzerella cheese, approx 6 mintes. Careful not to burn.
- Serve warm with crusty bread and salad.
Products In This Recipe
No items found