Aunt Eileen's Stuffed Eggplant Recipe

Ingredients
<br>- 2 (1 pound) eggplants
<br>- 2 tablespoons olive oil
<br>- 1 medium onion, chopped
<br>- 3 cloves garlic, minced
<br>- 6 sprigs fresh parsley, chopped
<br>- 1 1/2 cups fresh bread crumbs
<br>- 1/2 cup grated Gruyere cheese
<br>- 2 tablespoons chopped black olives
<br>- 1 tablespoon capers
<br>- 1 lemon, juiced
<br>- 1 teaspoon chopped fresh basil
<br>- 1/4 teaspoon crushed red pepper flakes
<br>- 1 teaspoon salt
<br>- pepper to taste
<br>- 12 slices tomato
<br>- 1/4 cup grated Gruyere cheese
<br>- 4 tablespoons olive oil
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
<br>step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
<br>step 3: Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
<br>step 4: Bake in preheated oven for 30 minutes.
<br>


Ingredients
- 2 (1 pound) eggplants
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 sprigs fresh parsley, chopped
- 1 1/2 cups fresh bread crumbs
- 1/2 cup grated Gruyere cheese
- 2 tablespoons chopped black olives
- 1 tablespoon capers
- 1 lemon, juiced
- 1 teaspoon chopped fresh basil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- pepper to taste
- 12 slices tomato
- 1/4 cup grated Gruyere cheese
- 4 tablespoons olive oil

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
step 3: Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
step 4: Bake in preheated oven for 30 minutes.

Mastodon Share