Friday, July 27, 2012
Easy Stuffed Eggplant
You know that post I made the other night about a healthy vegetable salad? Well... I didn't use all of it (I saved half of it un-dressed for another day). So I decided to make Stuffed Eggplant!
vegetables (I used the vegetables from this post)
5 garlic gloves minced
1/4 extra onions for sauteing (chopped)
1 eggplant (you can use more than 1)
1/4-1/2 cup Italian style bread crumbs
2 tbsp Parmesan cheese
1 tbsp oregano
1 tbsp parsley
1-2 tbsp extra virgin olive oil
pinches of salt, pepper, garlic powder and cinnamon to taste
When your vegetables have softened, add in your Italian breadcrumbs and a pinch of Parmesan cheese. Then, when your eggplant is nice and soft, take it out of the oven and tin foil, cut in half and sprinkle the insides with salt and pepper.
Add your veggies to the center and garnish with some more Parmesan cheese.