Mediterranean Stuffed Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for panko, coarse Japanese breadcrumbs, in most supermarkets in the Asian foods section or with other breadcrumbs. Or use regular coarse breadcrumbs. For a browner top, broil the eggplants for about one minute before serving. Ingredients:
3 medium eggplants |
cooking spray |
4 teaspoons olive oil, divided |
1 1/2 cups chopped onion |
1 cup chopped red bell pepper |
1 cup chopped green bell pepper |
1/4 cup dry white wine |
1 tablespoon chopped fresh oregano |
1 tablespoon chopped fresh basil |
6 plum tomatoes, chopped |
3 garlic cloves, minced |
1 medium zucchini, chopped |
1 medium summer squash, chopped |
1 1/2 teaspoons salt, divided |
1/4 teaspoon freshly ground black pepper |
3/4 cup (3 ounces) crumbled feta cheese |
1 1/4 cups panko (japanese breadcrumbs), divided |
chopped fresh parsley (optional) |
Directions:
1. Preheat oven to 350°.
2. Cut each eggplant in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell, and reserve pulp. Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350° for 15 minutes.
3. Chop the reserved eggplant pulp into 1/2-inch pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add reserved eggplant to pan, and sauté 8 minutes or until eggplant begins to brown. Place eggplant in a bowl. Coat pan with cooking spray. Add onion, and sauté 5 minutes or until tender. Stir in red and green bell peppers and the next 7 ingredients (through squash); sauté 6 minutes. Return eggplant to pan. Stir in 1 1/4 teaspoons salt and black pepper; sauté for 5 minutes. Remove from heat; stir in feta cheese and 1/4 cup panko. Cool slightly. Spoon about 1 cup eggplant mixture into each eggplant shell.
4. Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt. Sprinkle panko mixture evenly over stuffed eggplants. Lightly coat with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated and tops begin to brown. Sprinkle with parsley, if desired.
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