Zucchini and Garlic Stuffed Eggplant

Zucchini and Garlic Stuffed Eggplant

Delve into the heart of Mediterranean cuisine with this delightful Zucchini and Garlic Stuffed Eggplant. This dish showcases tender eggplant halves lovingly filled with a savory combination of sautéed zucchini and aromatic garlic, topped with a crispy breadcrumb and Parmesan crust. Each bite is a celebration of flavor, making it a perfect dish for a cozy family dinner or a festive gathering. Enjoy this culinary journey that reflects the simplicity and richness of traditional Mediterranean cooking, where fresh ingredients take center stage.

Servings: 4

Ingredients

  • Eggplants (2 large, halved lengthwise)
  • Zucchini (2 medium, diced)
  • Garlic (3 cloves, minced)
  • Olive oil (2 tablespoons)
  • Breadcrumbs (1 cup)
  • Parmesan cheese (1/2 cup, grated)
  • Fresh basil (1/4 cup, chopped)
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the flesh for the filling.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, minced garlic, and reserved eggplant flesh. Sauté until softened, about 5 minutes.
  4. Remove the skillet from heat and stir in the breadcrumbs, grated Parmesan cheese, chopped basil, salt, and pepper. Mix until well combined.
  5. Carefully fill the eggplant shells with the zucchini and garlic mixture, pressing down gently to pack it in.
  6. Place the stuffed eggplants on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until the eggplants are tender and the filling is golden brown on top.
  7. Serve hot, garnished with additional fresh basil if desired, and enjoy!

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 35 minutes • Calories: 250 • Fat: 10g • Carbs: 30g • Protein: 8g • Sodium: 400mg • Sugar: 3g