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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°. Coat a 9-inch square cake pan with cooking spray.

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  • Trim off and discard the stem end of each eggplant, then halve them lengthwise. Trim off a thin slice from the rounded side of each portion so that it sits flat. Working over a bowl, hollow out the center of each eggplant, reserving the flesh.

  • In a food processor, pulse the reserved eggplant, tomatoes, and garlic until finely chopped. Transfer the mixture to a bowl and stir in all the remaining ingredients except the parsley. Spoon the mixture into the eggplant halves, pressing it in and mounding it high.

  • Arrange the eggplants in the prepared pan and bake for 40 minutes. Garnish with fresh parsley.

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