Roasted Stuffed Smothered Eggplant

Roasted Stuffed Smothered Eggplant
Roasted Stuffed Smothered Eggplant

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    medium eggplants - (do not peel) sliced lengthwise

  • 2

    teaspoons olive oil

  • 1

    serving cooking spray (5 one-second sprays per serving)

  • 1

    large onion chopped 1/4" pieces

  • 1

    large carrot chopped 1/4" pieces

  • 2

    medium sweet red peppers chopped 1/4" pieces

  • 3

    large garlic cloves chopped

  • 3

    medium portobello mushroom caps chopped 1/2" dice

  • 2

    tablespoons chopped fresh parsley

  • 1

    tablespoon fresh thyme (or 1 tspn dried thyme)

  • 1/8

    teaspoon table salt or to taste

  • 1/8

    teaspoon freshly-ground black pepper or to taste

  • 15

    ounces canned tomato sauce (or 2 cups homemade tomato sauce)

Directions

Preheat oven to 400 degrees. Rub cut sides of eggplants with oil. Place on a nonstick baking sheet cut-sides up. Bake for 20 to 25 minutes (eggplant should not be cooked entirely through). Remove from oven and flip over with a spatula; let cool on baking sheet. Leave oven on. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onions, carrot and peppers. Sauté until soft and slightly browned, about 5 to 7 minutes. Add garlic and mushrooms. Increase heat to high and continue to sauté until mushrooms soften and release their juices, about 5 to 7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper. Scoop out flesh of cooled eggplant with a soup spoon, leaving about a 1/4-inch of eggplant flesh in skin. Coarsely chop flesh and add to mushroom mixture; mix well. Fill each eggplant shell with about 1 1/2 cups of filling. Place stuffed eggplant shells in a nonstick 9- by 13-inch pan. Spoon 1/2 cup of tomato sauce over each stuffed eggplant shell. Bake for 15 minutes, remove from oven and let cool. Freezing and thawing instructions: Freeze each cooled eggplant half, topped with sauce, in individual containers. When ready to eat, thaw and microwave. Or, thaw and reheat for about 15 to 20 minutes in a 350 degrees oven. This recipe yields 4 servings; one stuffed eggplant half per serving. Points® Value: 3

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: