This is one of my favorite summer meals. You can make extra stuffing, put it in a baking dish, sprinkle with bread crumbs, and bake alongside the stuffed eggplants. My kids gobble it up!
Ingredients:
- 3 medium eggplants
- 4 tsp olive oil, divided
- 1 1/2 cups chopped onion
- 2 cups chopped bell pepper (I prefer red and yellow)
- 1/4 cup dry white wine
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh basil
- 6-8 plum tomatoes, chopped
- 3 garlic cloves, minced
- 1 medium zucchini, chopped
- 1 medium summer squash, chopped
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3/4 cup (3 oz) crumbed feta cheese
- 1 1/4 cups panko (Japanese breadcrumbs), divided
Instructions:
- Preheat oven to 350 degrees. Cut egglants lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. Reserve pulp. Place eggplant halves, skin side down, on a baking sheet coated with oil/cooking spray. Bake at 350 for 15 min.
- Chop reserved eggplant pulp into small cubes. Heat 1 tbsp oil in skillet and saute eggplant until it begins to brown. Place in bowl.
- Saute onion in olive oil. Add bell peppers and next 7 ingredients (through squash). Saute until soft. Return eggplant to pan. Stir in salt and black pepper and saute for 5 min. Remove from heat. Add feta and 1/4 cup panko. Spoon 1 cup eggplant mixture into each eggplant shell.
- Combine remaining 1 cup panko, 1 tsp oil, and 1/4 tsp salt. Sprinkle mixture over stuffed eggplants.
- Bake at 350 for 10 min, or until tops begin to brown.
Each stuffed eggplant has 12 grams of fiber!
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