Stuffed Eggplant
- 1 eggplant
- 2 slices of mortadella (also known as Bologna sausage), cut in small pieces
- 1 tomato cut in small pieces
- 100g of fresh mozzarella cut in small pieces
- 50g of shredded mozzarella
- 50g of shredded parmesan cheese
- 1 onion (diced)
- 2 tablespoons of olive oil/salt/pepper
Preparation:
Cut the eggplant in half and set aside. Spoon out the inside of the eggplant and cut into small pieces. Make sure to leave a rim on the eggplant to be able to hold the filling.
On a saucepan place the olive oil and the onion. Let it cook until transparent. Add the eggplant pieces, the mortadella, the tomato and fresh mozzarella. Add salt and pepper and stir gently to coat.
Take out of the stove and stuff the mixture inside each eggplant half.
Sprinkle with shredded mozzarella and parmesan. Drizzle the top part of the eggplant rim with a little olive oil and bake on a 200ºF preheated oven until golden brown. Approximately 25 minutes depending on the oven.
- 100g of fresh mozzarella cut in small pieces
- 50g of shredded mozzarella
- 50g of shredded parmesan cheese
- 1 onion (diced)
- 2 tablespoons of olive oil/salt/pepper
Preparation:
Cut the eggplant in half and set aside. Spoon out the inside of the eggplant and cut into small pieces. Make sure to leave a rim on the eggplant to be able to hold the filling.
On a saucepan place the olive oil and the onion. Let it cook until transparent. Add the eggplant pieces, the mortadella, the tomato and fresh mozzarella. Add salt and pepper and stir gently to coat.
Take out of the stove and stuff the mixture inside each eggplant half.
Sprinkle with shredded mozzarella and parmesan. Drizzle the top part of the eggplant rim with a little olive oil and bake on a 200ºF preheated oven until golden brown. Approximately 25 minutes depending on the oven.
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