Ingredients

The following ingredients have 4 Servings
  • 2 Medium Eggplants
  • 2 Teaspoons of olive oil
  • Salt + Pepper
  • 1/2 cup Crushed Tomatoes (from a can)
  • 1 clove Garlic (crushed)
  • 3/4 cups Mozzarella Cheese
  • Salt + Pepper
  • Fresh basil (chopped)

Instruction

  • Preheat oven to 400 degrees Fahrenheit
  • Line a sheet pan with aluminum foil
  • Cut the eggplants in half
  • Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
  • Add olive oil, salt, and pepper
  • Roast the eggplant in the oven for 30 minutes
  • Remove from oven and let them cool
  • When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
  • Cube the filling and place it in a bowl
  • Add the tomatoes, salt, pepper and garlic
  • In a baking dish, add a bit of the crushed tomatoes on the bottom
  • Place the eggplants on top
  • Stuff them with the filling
  • Place the cheese on top
  • Bake for 20-15 minutes or until the cheese has completely melted
  • Top with basil
  • Enjoy!