Vegetarian Italian Stuffed Roasted Eggplant Recipes

STUFFED BABY EGGPLANT RECIPE

Steps:

• Preheat oven to 350 degrees F and grease a baking sheet.
• Begin by cutting the eggplant in half, lengthwise, and hollowing them. I use a knife to score the flesh of the eggplant and then a spoon to scoop out the flesh. Set aside the flesh in a bowl.
• Drizzle olive oil over the hollowed baby eggplant, salt lightly and bake in a 350 degrees F preheated oven for 15 minutes.

VEGGIE-STUFFED EGGPLANT

Steps:

• Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

VEGETARIAN ITALIAN STUFFED ROASTED EGGPLANT

Steps:

• Preheat oven to 400°F.
• Wash and pierce each eggplant 3 or 4 times.
• Roast eggplant for 45 minutes to an hour turning a few times.
• Meanwhile heat oil in large fry pan, add onion and green pepper. Sauté 20 to 25 minutes or until soft.
• Add garlic and oregano.
• Once roasted eggplant is cool enough to handle, cut in half and scoop out pulp leaving the shell intact. Place shells in large baking dish.
• Chop eggplant and add to onion mixture.
• Add tomato sauce, salt and oregano.
• Add frozen soy crumbles and heat through.
• Add 3/4 cup of cheese and mix well.
• Fill eggplant shells with mixture.
• Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly.