These Baked Stuffed Eggplants are loaded with hearty vegetables, herbs, and melty cheese, making them the perfect meatless main or a comforting side. Roasted to perfection and topped with fresh basil, they deliver big flavor and nutrition in every bite.
Ingredients
3 medium eggplants, halved lengthwise
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 cup chopped tomatoes (canned or fresh)
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon dried oregano
Salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves, chopped (for garnish)
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