Sundriedtomatostuffedbakedeggplant Recipes

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SUN-DRIED TOMATO STUFFED BAKED EGGPLANT



Sun-Dried Tomato Stuffed Baked Eggplant image

Make and share this Sun-Dried Tomato Stuffed Baked Eggplant recipe from Food.com.

Provided by JamesDeansGirl

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 large firm eggplant
1/2 cup butter
1 medium onion, finely chopped
1 (12 ounce) jar sun-dried tomatoes packed in oil, drained,chopped
1 cup mozzarella cheese, cubed or shredded
1 1/2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
3/4 teaspoon salt
black pepper
1 cup seasoned bread crumbs
parmesan cheese, for topping

Steps:

  • Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2" thick.
  • Butter the inside of the shell.
  • Dice the eggplant pulp and set aside.
  • Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
  • Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
  • Spoon the mixture into the eggplant shells; sprinkle with cheese.
  • Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
  • Pour 1/2" boiling water into the pan; bake in a preheated 325*F.
  • oven for 15-20 minutes.
  • Cut and serve hot with pasta, bread, or salad.

Nutrition Facts : Calories 540.4, Fat 42, SaturatedFat 20, Cholesterol 83.2, Sodium 1169.3, Carbohydrate 35.9, Fiber 10.5, Sugar 5.1, Protein 13.5

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