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Stuffed Eggplant With Cheese And Tomatoes
1 Hr 15 Mins
Diet Restriction
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Secret Ingredients
  • 1 large eggplant, unpeeled with stem intact
  • 1 tablespoon olive oil
  • 2 roma tomatoes or 1 large tomato, chopped
  • 1/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon fresh oregano, chopped
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 teaspoon salt, to taste
  • Fresh ground black pepper, to taste
  • 1/4 teaspoon ground cinnamon, to taste
  • Hot pasta sauce, homemade or jarred (optional)
  • Mozzarella cheese or feta or parmesan cheese (optional)
  1. Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
  2. Drain eggplant and allow to cool enough to be handled.
  3. Preheat oven to 350F and line a baking sheet or pan with foil.
  4. Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
  5. Cut cooled eggplant in half lengthwise and remove the flesh.
  6. Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
  7. Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
  8. Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
  9. Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
  10. Remove from the oven; top with hot tomato or pasta sauce and cheese.
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