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!
Stats:
- Level: Easy
- Preparation time: 20 minutes
- Total time: 70 minutes
- Yield: 4 servings
Ingredients:
Eggplants (large)
2Cherry Tomatoes
8 ozGarlic
3 clovesExtra Virgin Olive Oil
2 tbspsParmigiano Cheese
4 tbspsSalt
to tasteBlack Pepper
to taste
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.
