Stuffed Eggplant Piccata
Mediterranean-style stuffed eggplant shells filled with rice, vegetables, and cheese. A hearty vegetarian dish perfect for dinner.
1 hr
Ingredients
Ingredients
Instructions
- 1
Prepare eggplant
Halve eggplants and hollow out, leaving shells intact for stuffing.
- 2
Saute vegetables
Fine chop and saute the vegetables in some olive oil until softened.
- 3
Prepare cheese
Grate some Fontina and Parmesan cheese.
- 4
Make filling
Mix up the rice, sauteed vegetables, cheese and spaghetti sauce.
- 5
Stuff eggplant
Stuff the eggplant shells with this mixture.
- 6
Add toppings
Sprinkle pine nuts on top and dust with paprika.
- 7
Bake
Bake one hour at 350°F until eggplant is tender and filling is heated through.
Cook's Notes
Be sure to remove the meat of the eggplant in such a way as to leave two shells behind to hold the mixture. Allow one eggplant per every two people (so each soul gets one half of a shell). You can spice up this dish by adding hot/pepper/chili sauces of various kinds.
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