Halved Eggplant with Tomatoes and Herbs

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1 eggplant, halved
flour for dusting
2 tablespoons olive oil
4 tomatoes, peeled, seeded and chopped
1 teaspoon chopped fresh thyme
1 tablespoon chopped parsley
1 clove garlic, minced
1/4 cup breadcrumbs
1/4 cup grated cheese

Preheat oven to 375 degrees.

Trim the stem from the eggplant and slice the vegetable in half lengthwise. Dust the surface with flour. In a large skillet, heat 1 to 2 tablespoons of oil and slowly sauté on the cut surface 5 to 10 minutes, until the eggplant collapses.

Carefully scoop out the flesh and mix it with the tomatoes, thyme, parsley, and garlic. Add the breadcrumbs. Fill the eggplant shell with the mixture and sprinkle with grated cheese. Place in a preheated oven until the cheese has browned, about 20 minutes.

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