Easy Stuffed Eggplant

Easy Stuffed Eggplant Recipe - comforting, flavorful and delicious, easy to make dish. Small whole eggplants are first baked to soften and split open.

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– 4 medium, 3 small eggplants – ▢4 tbsp grapeseed oil, divided – ▢1 medium onion, diced – ▢3 garlic cloves, pressed – ▢1 small carrot, diced – ▢2 cups tomato sauce – ▢1/4 tsp sugar, or honey – ▢1/2 tsp salt – ▢1/4 tsp oregano – ▢1/4 tsp dried basil – ▢1/4 cup Parmesan cheese, optional – ▢2 tbsp chopped parsley

Step 1

Preheat oven to 400F (190C). Wash and pat dry eggplants. Cut on one side lengthwise through the middle ( do not cut through). Place in a baking dish, drizzle with 2 tbsp of the oil and sprinkle some salt on top.

Step 2

Roast for 30 minutes, until the inside of the eggplants is soft. In the mean time prepare the sauce. Heat the remaining oil in a skillet. Add the onion, garlic and carrot.

Step 3

Cook for 5 min, stirring frequently. Add the sauce, salt, augar, oregano and basil. Cook for 7-10 minutes, until the sauce thickens.

Step 4

Take the eggplants out of the oven. Using a spoon, open the eggplants so you can add the sauce on top. Divide the sauce between the eggplants.

Step 5

Bake at 375F for another 10-15 minutes with the sauce. Top with cheese and parsley. Serve.

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