The summer is coming to an end but there are still tons of garden veggies available. Lately, I have had an abundance of eggplants. I absolutely love eggplants (almost in any form) but these stuffed vegetarian eggplants are perfection.
Today I am sharing a childhood favourite, my nonna's stuffed eggplants! They bring back many great memories of family, cooking, and gardening with my nonno.
What makes eggplants so great?
Rich in antioxidants like anthocyanins, which help support heart health and reduce inflammation in the body
Low in calories
“Meaty” texture, great for vegetarian meals
Rich in fibre
These eggplants are a great vegetarian meal option, perfect for the entire family. Give them a try and let me know how they turn out.
Serves 6-8 people (or makes for great leftovers)
6-8 small Sicilian eggplants (try to keep them to the size of your hand)
1 cup breadcrumbs
¾ cup parmesan, grated
½ cup parsley, minced
¼ cup basil, minced
3 cloves garlic, minced
Salt and black pepper to taste
½ cup diced tomatoes or chunky tomato sauce
1-2 tbsp. olive oil
Cut eggplants in half, lengthwise. Remove inside flesh and cut flesh into thin slices. Boil slices for 5-6 minutes.
Remove from water and place in cold water.
Boil full eggplants (with inside removed) for about 5 minutes or until you see a slight change in colour.
Mix together eggs, breadcrumbs, parmesan, parsley, tomatoes, basil, garlic, boiled eggplant slices, salt and black pepper.
Using mixture stuff eggplants.
Note: the mixture will be quite wet.
In a medium heated skillet, heat olive oil and place stuffed eggplants face down on pan (stuffing side down). Fry for 1-2 minutes and flip over and continue to cook for 1-2 minutes.
Place in oven at 375F and bake for 35-40 minutes.
Note: the pan frying is optional, but helps the mixture hold together well.
What summer food memories do you have and love? Hold them tight and keep them alive.
Cheers to happy and healthy eating.
Until next time,
Eat Right Feel Right - Angela XO