Roasted Eggplant Stuffed Tomatoes Recipe
Rate & Review
Perfect side accompaniment to that special meal!
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
3 medium eggplants or 6 small eggplants, stems trimmed
6 tablespoons olive oil
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 medium tomatoes, ripe
3/4 cup shredded Parmesan cheese
1/3 cup chopped fresh parsley
Preheat oven to 350Â°F.
Cut each eggplant in half lengthwise; turn halves cut-side up. Cut slashes in crosshatch pattern, about 1-inch apart. Drizzle cut sides with olive oil; sprinkle with herb seasoning.
Place halves on foil-lined baking sheet, cut-sides up. Bake eggplants until soft, about 45 minutes; let cool on baking sheet until cool enough to handle.
Scrape flesh of eggplant into small bowl; mash lightly; season with salt and pepper.
Cut 1/2-inch slice off top of each tomato. Spoon out seeds and loose flesh to hollow out shells, leaving 1/4-inch borders all around. Turn tomatoes upside down on paper towel to drain 5 minutes.
Fill tomato shells with roasted eggplant; top each tomato with 1 tablespoon Parmesan cheese; place on baking sheet.
Bake until tomatoes are tender and filling is heated through, about 15 minutes. Sprinkle with parsley before serving.
Shrimp and Andouille Kabobs with Roasted Tomatoes
fresh ground black pepper
fresh lemon juice
Roasted Squab Stuffed with Wild Rice
chopped fresh parsley
cooked wild rice
More Similar Recipes
Roasted Eggplant Stuffed Tomatoes Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com