Stuffed Eggplants with Marinara Sauce
I like eggplants for its unique flavor and texture. Growing up in Central Asia which grows many different varieties of eggplants, my family consumed a lot of eggplants. We made many things from this tasty vegetable. We pickled it, cooked it, made dips out of it, and add it to many dishes like for example vegetable ragu. I like to make eggplants for my family as well. This recipe is very easy to make and it can be served as a side dish, appetizer or complete meal.
• 1 medium size eggplant
• 1 chopped tomato
• 3 medium size mushrooms chopped
• Handful of cilantro
• ¼ olive oil
• ½ cup mozzarella cheese
• 4 tablespoons shredded Parmesan cheese
• ½ cup Marinara sauce
• Salt and pepper to taste
Preheat the oven to 400F. Wash eggplant, cut the ends and half it.
Take a small knife and carefully remove the middle of the eggplant and set it aside, it will be used for our stuffing.
Place eggplant’s halves into baking dish, sprinkle it with olive oil, and then add salt and pepper to taste. Bake them for about 18 minutes until they become soft.
Meanwhile, chop mushrooms, tomato, cilantro and eggplant’s middle part. Preheat oil in the skillet then lightly brown the mushrooms.
Add eggplant and let it cook for about 4-5 minutes,
then add tomatoes cook 3-4 minutes more then pour Marinara sauce and simmer it for another 3-4 minutes.
Last add cilantro and take it from the heat.
Top baked eggplants with mozzarella cheese then stuff them with vegetable mix, sprinkle with Parmesan cheese and stick them into the oven for another 10 minutes.
Serve eggplants warm with some balsamic vinegar or balsamic vinegar glaze drizzled on top.