Stuffed Eggplant: Bake until golden & bubbly...

Need I say more?! Oh these are goooood! Just like a little mini quiche tucked into nice little eggplant shells just beggin' to be eaten! This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it's served at room temp. A hearty fill for the vegetarians out there. Thanksgiving staple at our house!

This recipe contains eggplant, olive oil, onions, celery, bell peppers, tomatoes, eggs, cheese (parmesan), salt, pepper

4 servings

Prep time: 10 min

Cook time: 30 min

Ingredients:

• 4 eggplants
• 3 Tablespoons olive oil, plus extra for brushing
• 1 onion, chopped
• 1 celery stalk, chopped
• 3 red or green bell peppers, halved, seeded & chopped
• 4 ripe tomatoes, diced
• 2 eggs, lightly beaten
• 3 Tablespoons Parmesan cheese, freshly grated
• salt
• pepper

Instructions:

• 1. Preheat the oven to 350 degrees F.
• 2. Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’. Chop the flesh & save the shells.
• 3. Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.
• 4. Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.
• 5. Brush an ovenproof dish with olive oil.
• 6. Remove the pan from the heat & stir in the eggs.
• 7. Fill the eggplant shells with the mixture and place in the prepared dish. Sprinkle with Parmesan and bake until golden & bubbling! Remove from the oven and let cool. Serve cold/at room temperature.