Two favorite Italian dishes–lasagna and eggplant Parm–are rolled into one in this stuffed vegetable recipe.
Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell.
Set the flesh aside.
Place the eggplant shells on a baking sheet.
Brush 1 tablespoon of the oil over the shells.
Meanwhile, chop the eggplant flesh.
Heat the remaining 1 tablespoon oil in a very large skillet over medium heat.
Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes.
Bring to boiling; reduce heat.
Simmer, covered, 10 minutes, stirring occasionally.
Fill the eggplant shells with the tomato mixture.
Spoon mounds of ricotta over each filled eggplant shell.
Bake about 15 minutes or until heated through.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
