Stuffed Eggplant with Red Pepper and Parmesan
Description
I've been making eggplant recipes for years now and I seriously never get bored of it. I learned this one from a friend and it can be a vegetable side dish or a main dish by itself!
Ingredients
Preparation
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Peel the eggplants in stripes and cut them in half, lengthwise. Wash and pat dry them with a paper towel. Place them on a baking pan and make a short slit cut, lengthwise on each of them using a knife.
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Preheat the oven to 400 degrees Fahrenheit. In a bowl, mix olive oil, garlic, and black pepper; and brush this mixture all over the eggplants and bake for about 25 minutes.
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Meanwhile, combine the red pepper, tomato, garlic, bread crumbs, parmesan, and parsley in a food processor with salt and pepper. Blend it and transfer it to a bowl.
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Remove the eggplants from the oven and gently pull apart them along the slits using a fork.
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Fill with the red pepper and parmesan puree. Place back into the oven and bake for about 10-15 more minutes.
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Garnish with fresh parsley and serve immediately.
Bon Appetit!
