Meatless Monday Recipe: Vegetable Stuffed Eggplant
By: Sheri Wetherell
Published: February 24, 2014

This scrumptious dish from La Tavola Marche is like a vegetable quiche stuffed into an eggplant! Sautéed onion, celery, bell pepper, eggplant and tomatoes are combined with egg then poured into scooped-out eggplant shells. They're topped with Parmesan cheese then baked until golden and bubbly. Serve with a simple green salad for a light and healthy meatless Monday meal.
Stuffed Eggplant (Melanzane Ripieno)
	Submitted to Foodista by La Tavola Marche
	Serves 6
4 eggplants
	3 tablespoons olive oil, plus extra for brushing
	1 onion, chopped
	1 celery stalk, chopped
	3 red or green bell peppers, halved, seeded & chopped
	4 ripe tomatoes, diced
	2 eggs, lightly beaten
	3 tablespoons Parmesan cheese, freshly grated
	salt & pepper
	Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’.
	Chop the flesh & save the shells.
	Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.
	Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.
	Preheat the oven to 350 degrees F.
	Brush an ovenproof dish with olive oil.
	Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish.
	Sprinkle with Parmesan and bake until golden & bubbling!
	Remove from the oven and let cool.