These stuffed eggplants done in one pan are so easy and delicious you have to try. A little secret they are great leftovers, they even taste better the next day. So you can make it in advance. For me they are a meal but they make a great side dish!
STUFFED EGGPLANTS
Ingredients
(Serves 4-6)
2.5 lbs of Baby Eggplants, sliced in half longways
1 Large (12 oz) Zucchini, diced small
1 Red Pepper, diced small
½ Cup Cherry Tomatoes
4 Whole Garlic Cloves
¾ cups Olive Oil
¾ tsp. Salt
½ tsp. Pepper
¾ Cups Grated Pecorino
3 tbsp. Plain Bread Crumbs
10 Basil Leaves, Chopped
6 oz. Mozzarella, cubed
Method
Preheat the oven to 400 degrees.
Take a large sheet pan and line with aluminum foil then a piece of parchment. Take another small sheet of aluminum, sectioning off ¼ of the sheet pan. Line that with parchment.
Score the flesh of the eggplant and put on the larger side of the pan facing up. Then in the small section put the zucchini, peppers, tomatoes and garlic.
Drizzle some olive oil over the eggplants (evenly) and the rest over the other veggies. Turn the eggplants flesh side down.
Season the diced veggies with salt and pepper. Mix.
Put in the oven for about 40 minutes until the veggies are cooked thru.
Let the eggplant cool, and then using a spoon scoop out some of the flesh and put in a bowl…but leave a little flesh in the eggplant so that it keeps its shape.
Use a fork to crush the tomatoes and the garlic. Put the veggies in the bowl and add in the bread crumbs, Pecorino, mozzarella and basil. Mix
Stuff each eggplant generously with the stuffing. Sprinkle bread crumbs and Pecorino over each eggplant and drizzle with olive oil.
Bake for about 20 minutes and serve.