Baked Stuffed Eggplant

Baked Stuffed Eggplant is a savory and hearty dish that beautifully showcases the versatility of eggplants. In this recipe, hollowed-out eggplants are filled with a flavorful mixture of sautéed vegetables, aromatic herbs, and sometimes ground meat or grains, making each bite rich and satisfying. The stuffed shells are then baked until the eggplant is tender and the filling is bubbly and golden. It’s a fantastic way to enjoy the earthy flavor of eggplants while incorporating a variety of other ingredients that enhance its taste and texture.

Ingredients:

• 2 medium eggplants
• 3 tablespoons olive oil, divided
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tomato, diced
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese, plus extra for topping
• Salt and pepper, to taste
• Optional: 1/2 pound ground meat (beef, chicken, or turkey) or cooked grains (like quinoa or rice) for a heartier filling

Directions:

1. Preheat the Oven and Prepare the Eggplants:
   • Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise. Using a spoon, carefully hollow out the flesh to create shells about 1/4 inch thick. Chop the scooped-out flesh.
2. Cook the Filling:
   • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until translucent. Add the bell pepper and the chopped eggplant flesh, cooking until softened.
   • If using meat, add it now and cook until browned. If using grains, mix them in at the end just to combine.
   • Stir in the diced tomato, breadcrumbs, parsley, and grated Parmesan. Season with salt and pepper to taste. Cook until everything is well combined and heated through.
3. Stuff and Bake the Eggplants:
   • Place the eggplant shells in a baking dish coated with the remaining olive oil. Spoon the filling into each shell, packing it lightly. Sprinkle additional Parmesan cheese over the top.
   • Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the eggplants are tender and the topping is golden brown.
4. Serve:
   • Let the stuffed eggplants cool for a few minutes before serving. They can be garnished with more fresh parsley or a drizzle of olive oil if desired.

Baked Stuffed Eggplant is a comforting and customizable dish that can cater to various dietary preferences. The combination of vegetables and optional proteins ensures a balanced dish that’s both flavorful and filling.