Stuffed Eggplant: Bake until golden & bubbly...
By: Ashley & Jason ...
Published: Monday, November 14, 2011 - 6:09am

Ingredients




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

Preparation

1 Preheat the oven to 350 degrees F. 2 Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’. 3 Chop the flesh & save the shells. 4 Heat the oil in a large skillet. 5 Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft. 6 Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes. 7 Brush an ovenproof dish with olive oil. 8 Remove the pan from the heat & stir in the eggs. 9 Fill the eggplant shells with the mixture and place in the prepared dish. 10 Sprinkle with Parmesan and bake until golden & bubbling! 11 Remove from the oven and let cool. 12 Serve cold/at room temperature.

About

Need I say more?! Oh these are goooood! Just like a little mini quiche tucked into nice little eggplant shells just beggin' to be eaten! This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it's served at room temp. A hearty fill for the vegetarians out there.
Thanksgiving staple at our house: