Instructions
Step 1: Preheat oven to 375°F (190°C). Scoop out the flesh of the eggplants, leaving about 1/2-inch thick shells. Chop the scooped flesh and set aside.
Step 2: Place the eggplant halves in a baking dish, brush with 1 tablespoon olive oil, and roast for 20 minutes.
Step 3: Meanwhile, heat remaining olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened.
Step 4: Stir in chopped eggplant flesh, zucchini, and red bell pepper. Cook for 5–7 minutes until vegetables are tender. Add tomatoes, red pepper flakes, oregano, salt, and pepper. Simmer for 5 more minutes.
Step 5: Remove eggplant halves from oven. Fill each with the cooked vegetable mixture. Top with mozzarella and Parmesan cheese.
Step 6: Return to oven and bake for another 15–20 minutes until cheese is melted and golden.
Step 7: Garnish with fresh basil before serving.
Storage Information
Store leftover baked stuffed eggplants in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. These also freeze well—wrap individually and freeze for up to 2 months.
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