Stuffed Eggplant With Cheese And Tomatoes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 large eggplant, unpeeled with stem intact
• 1 tablespoon olive oil
• 2 roma tomatoes or 1 large tomato, chopped
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/2 tablespoon fresh oregano, chopped
• 1/4 cup mozzarella cheese, shredded
• 1/4 teaspoon salt, to taste
• fresh ground black pepper, to taste
• 1/4 teaspoon ground cinnamon, to taste
• hot pasta sauce, homemade or jarred (optional)
• mozzarella cheese or feta or parmesan cheese (optional)

Recipe

• 1 place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
• 2 drain eggplant and allow to cool enough to be handled.
• 3 preheat oven to 350f and line a baking sheet or pan with foil.
• 4 heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
• 5 cut cooled eggplant in half lengthwise and remove the flesh.
• 6 chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
• 7 stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
• 8 remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
• 9 bake for 20-25 minutes or until heated through and the eggplant starts to brown.
• 10 remove from the oven; top with hot tomato or pasta sauce and cheese.