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Light Baked Eggplants Stuffed with Tomatoes and Parmigiano Cheese - Recipe

Looking for a healthy yet flavorful meal? Light Baked Eggplants Stuffed with Tomatoes and Parmigiano Cheese are surely a great choice. Easy to prepare, they are perfect for those looking to eat well without giving up on flavor!

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Light Baked Eggplants Stuffed with Tomatoes and Parmigiano Cheese - By happystove.com

Stats:

  • Level: Easy
  • Preparation time: 20 minutes
  • Total time: 70 minutes
  • Yield: 4 servings

Ingredients:

  • Eggplants (large)

    2
  • Cherry Tomatoes

    8 oz
  • Garlic

    3 cloves
  • Extra Virgin Olive Oil

    2 tbsps
  • Parmigiano Cheese

    4 tbsps
  • Salt

    to taste
  • Black Pepper

    to taste
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Cooking Directions:

Wash and clean the eggplants. Cut them in half, lengthwise.

Wash the cherry tomatoes and cut them in halves. Chop the garlic.

With the help of a spoon carve the eggplant to create enough space for the filling by removing the seeds. Do not discard them but mix them in a bowl with the tomatoes and the garlic.

Season the eggplant, tomatoes and garlic mix with salt, pepper and some extra virgin olive oil.

Transfer the carved eggplants in a baking pan and fill them with the previously prepared mix. Top with grated Parmigiano cheese. You can add on the bottom of the pan a small layer of water and oil to keep the eggplants moisten while baking.

Bake in the oven at 400F for about 45 minutes or until ready and serve hot.


Tips:

You can substitute the Parmigiano Cheese with shredded or sliced mozzarella cheese.

thank you! from the happy stove team.
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