Description
Perfect for an easy and delicious dinner, Italian Eggplant with Walnut Stuffing comes together quickly and is a treat for the tastebuds!
Ingredients
Scale
- 3 medium eggplants (about 12 oz. each)
- 3 Tbsp. olive oil, and more for drizzling
- 3 cloves of garlic, chopped
- 1 cup chopped onion
- 2 tomatoes, chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 cup freshly grated Parmesan, divided
- 3/4 cup seasoned bread crumbs
- 1 cup chopped walnuts
- 1 egg, beaten
- 1/4 cup chopped fresh basil
- Basil leaves for garnish
Instructions
- Preheat oven to 375 F.
- Halve eggplants lengthwise.
- Cut around the inside edge to separate the meat of the eggplant from the skin.
- Scoop out the meat and roughly chop. Set eggplant shells aside.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped eggplant, stirring frequently, and cook until tender, about 4 minutes.
- Add the chopped garlic, onion, tomatoes, salt and pepper.
- Cook for another 4 minutes.
- Remove pan from the heat and add 3/4 cup Parmesan, bread crumbs, walnuts, egg and chopped basil.
- Using your hands, mix thoroughly.
- Place empty shells on a greased baking sheet and fill with the stuffing.
- Sprinkle with the remaining Parmesan.
- Bake for 30 – 40 minutes or until the eggplant is fork tender.
- Serve with additional basil and a drizzle of olive oil.