Cheesy Stuffed Eggplant With Broccoli, Tomatoes And Leeks
From mommyluvs2cook 13 years agoIngredients
- 3 Japanese eggplants cut length wise shopping list
- olive oil shopping list
- 8 broccoli florets finely chopped shopping list
- 1 red bell pepper finely chopped shopping list
- 1 tomato finely chopped shopping list
- 1 small leek white part only cut in half then thinly sliced shopping list
- 8 fresh basil leaves chopped shopping list
- 6 sprigs thyme taken off the stems shopping list
- 6 oz. fresh mozzarella cut into small cubes shopping list
- 1/4 to 1/2 cup parmesan shopping list
- S&P shopping list
How to make it
- Preheat oven to 350. Scoop out insides of eggplant with a spoon or cookie scoop. Reserve half the insides and chop. Bake the eggplant halves in oven for 15 minutes.
- Heat a saute pan with some olive oil. Cook the bell pepper 1 minute then add in the broccoli and chopped eggplant. Cook 2 minutes and add the leeks and cook 2 more minutes. Add basil, thyme and tomatoes and remove from heat. Stir in the mozzarella and parmesan. Season with some salt and pepper to taste.
- Brush the cooked eggplant halves with olive oil and sprinkle with salt. Fill generously with the filling. Sprinkle heavily with parmesan cheese. Bake in oven for 25 minutes.
The Rating
Reviewed by 1 people-
Great recipe. I will definately be making these again. Thanks for posting.
Sharyn321 in loved it
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