This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
-Jeff Smith, The Frugal Gourmet
Pretty much everyone but us Americans calls eggplant aubergines. I agree with Jeff Smith that it's a lovely name. But they're really lovely to eat and this recipe has tons of flavor. The stuffing is rich on its own and the melted mozzarella makes it even better.
I love canned tomatoes. They are a fantastic product because it means that fairly good tomatoes are available to you for sauces and such year round. Experiment with different brands to find a quality product that you like. My favorite brand is Muir Glen Organic tomatoes. They are consistently bright red and flavorful. You can buy whole, peeled, not peeled, crushed, etc
Servings = 2 | Serving size =1 large stuffed eggplant (2 halves)
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes good leftovers. Add the cheese just before reheating.
|2 large||eggplant (about 12 ounces each)|
|spray olive oil|
|1 tsp||olive oil|
|2 cloves||garlic (minced)|
|2 Tbsp||pine nuts|
|1||rib celery (diced)|
|1/4||red bell pepper (diced)|
|1/4||green bell pepper (diced)|
|1 15 ounce can||no salt added diced tomatoes|
|fresh ground black pepper (to taste)|
|1 tsp||dried oregano|
|1/2 tsp||dried basil|
|1/2 tsp||dried marjoram|
|6 ounces||part skim milk mozzarella (sliced)|
Preheat the oven to 325°F.
Slice the eggplant lengthwise and then using a knife or spoon, scoop out the seeds, leaving about a half to three quarters of an inch of flesh with the skin, and set the removed flesh aside. Spray a large pan with oil and place the eggplant in cut side down. Place the pan in the oven and roast for about 20 minutes.
Place the olive oil in a large skillet over medium high heat. Add the garlic and pinenuts and cook, tossing frequently, for about 3 minutes.
Add the celery, red and green peppers and cook, tossing frequently.
Chop the retained eggplant seeds and flesh into 1/2 inch cubes, and place in the pan with the tomatoes, water, pepper, oregano, basil and marjoram. Reduce the heat to medium and cover.
Cook covered for about 20 minutes, stirring occasionally, and then uncover. Continue cooking until there is very little liquid left.
Remove the eggplant from the oven and stuff with the tomato and eggplant mixture. Top with the sliced mozzarella and then return the pan to the oven. Cook until the cheese is melted, then serve.
Serving size = 1 large stuffed eggplant (2 halves)
Servings = 2
Amount Per Serving
|Calories 473||Calories from Fat 226|
|% Daily Value|
|Total Fat 26g||40%|
|Saturated Fat 12g||58%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 16g||63%|
|Vitamin A 47%||Vitamin C 189%|
|Calcium 74%||Iron 22%|
|Vitamin K 41 mcg||Potassium 1482 mg|
|Magnesium 124 mg|