Stuffed! Eggplants
  • 1 medium to large eggplant
  • 1 tablespoons olive oil
  • ½ cup onion, chopped
  • 1 celery stalk, chopped
  • ½ cup diced tomatoes
  • 1½ cups Italian-style bread crumbs
  • ½ cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • ¼ cup mozzarella cheese
  1. Halve the eggplant lengthwise and scoop out the flesh.Take care not to damage the skins as they will be used to hold the filling.
  2. Set the shells aside and chop the flesh.
  3. Heat the oil in a skillet over medium low heat.
  4. Saute the chopped eggplant along with the onion and celery until soft.
  5. Remove from heat and stir in the tomatoes.
  6. While the vegetables cool, stir together the bread crumbs, grated Parmesan cheese and the egg.
  7. Stir together the cooked vegetables and the bread crumb mixture.
  8. Fill the reserved eggplant shells with the mixture and place in a lightly greased baking dish.
  9. Bake at 350 degrees F for about 20 minutes. During the last few minutes of baking, sprinkle with mozzarella or another cheese of choice.
Recipe by Love & Flour at