Stuffed and Baked Eggplants

Side Dishes.

Stuffed and Baked Eggplants


Quantity Ingredients
2 large eggplants
1/2 cup olive oil, or as needed
2 medium onions, chopped
2 cloves garlic, minced
2 small tomatoes, chopped
1 green bell pepper, seeded and chopped
1 tbsp chopped fresh parsley
salt and pepper to taste
4 cups dry bread crumbs (whole grain)
1 cup crumbled feta cheese


1. Remove leaves from eggplants and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. 2. Preheat the oven to 350 degrees F (175 degreesC). Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. 3. Remove from heat and transfer to a large bowl. Stir in bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. 4. Place the eggplant halves on a baking sheet. Sprinkle feta cheese over the top. Bake for 15 to 20 minutes in preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. Makes 4 servings.