If you want a hearty meal that fills your body and can also replace meat as the main entrée on your plate then you just have to make a great meatless meal then you have to try this stuffed eggplant recipe that stands up to any meat entrée you want to put it up against
2 medium sized eggplants
5 tablespoons olive oil
2 medium sized onions, thinly sliced
3 large cloves garlic, minced or mashed
1/3 cup finely chopped parsley
Pinch of smoked black pepper
1 teaspoon sugar
1 1/2 teaspoons salt
2 large tomatoes, peeled, seeded and diced
Cut eggplant in halves lengthwise and scoop out center seed sections, leaving a firm 1/2 inch thick shell; reserve pulp. Sprinkle shells lightly with salt. Drizzle 2 tablespoons of the oil in a shallow baking pan; arrange eggplant in the pan using the remaining 3 tablespoons oil, sauté onion until limp. Stir in about 2 cups diced unseeded portions or the eggplant pulp, the garlic parsley, sugar, the 1 1/2 teaspoons salt, and tomatoes. Distribute filling inside the eggplant shells. Cover the pan with foil and bake in a 350 oven until tender, about 1 1/2 hours. Cool in pan and serve at room temperature (bring to room temperature if cold); spoon pan juices over eggplant.
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