Name: Small Stuffed Eggplant
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 1 medium eggplant (about 1½ pounds); 2 tablespoons olive oil (divided); ½ teaspoon salt (plus ⅛ teaspoon for filling); ¼ teaspoon coarsely ground black pepper (plus ⅛ teaspoon for filling); ¾ cup chopped onions; 2 garlic cloves (minced); 2 cups shredded cheddar cheese; ½ cup grated Parmesan cheese; ½ teaspoon dried oregano; 2 tablespoons chopped fresh basil; 1 large egg (beaten); Butter to grease baking dish

Directions

Heat the oven to 375°F. Cut the stem off the eggplant and split it in half lengthwise. Brush the cut sides with ½ tablespoon olive oil per half and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
Roast the halves cut side up on a baking sheet for 25 minutes.
Let them cool until you can handle them, and turn the oven down to 350°F. Scoop out the soft flesh, keeping the skins whole, and mince the flesh.
Cook the onions and garlic in the remaining 1 tablespoon olive oil for about 3 minutes in a 10-inch skillet. Add the eggplant flesh and cook for 5 more minutes, then take the pan off the heat.
In a bowl, mix the cheddar, Parmesan, oregano, basil, the extra ⅛ teaspoon each salt and pepper and the beaten egg. Fold in the cooked eggplant mixture.
Fill the two eggplant skins and set them in a buttered 9.5-inch oval or 8×8-inch baking dish.
Bake at 350°F for 40 minutes, until heated through and lightly golden on top.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; eggplant counted as raw eggplant (1½ lb). Brands and portions vary, so use it only as an approximation.

Small Stuffed Eggplant