Cheesy Sun-Dried Tomato Eggplant Boats 🧀🍅

Sure, let’s dive into the delightful world of creating Sun-Dried Tomato Stuffed Baked Eggplant, a recipe that promises to tantalize your taste buds and impress your guests with its savory flavors and hearty textures. 🍆🍅

Sun-Dried Tomato Stuffed Baked Eggplant Recipe

Overview:

• Name: Sun-Dried Tomato Stuffed Baked Eggplant
• Category: Vegetable
• Keywords: European, < 60 Mins
• Servings: 4
• Total Time: 55 minutes
• Calories: 540.4 per serving
• Aggregated Rating: 3.5 stars (out of 5)

Ingredients:

• 1 Eggplant
• 1/2 cup Butter
• 1 Onion
• 1 cup Sun-Dried Tomatoes (packed in oil)
• 1 cup Mozzarella Cheese
• 1 1/2 cups Fresh Basil
• 1/2 teaspoon Dried Thyme
• 3/4 teaspoon Salt
• Black Pepper (to taste)
• Parmesan Cheese (for garnish)

Instructions:

1. Preparation:

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   • Start by preheating your oven to 325°F (163°C).
   • Cut the eggplant in half lengthwise, and carefully remove the pulp, leaving a shell about 1/2″ thick.
   • Butter the inside of the eggplant shells and set them aside.
   • Dice the eggplant pulp and reserve it for later use.

2. Sauteeing the Filling:

   • In a saucepan, melt half of the butter over medium heat.
   • Add the diced onion to the pan and sauté until it becomes straw-colored, which should take around 3 to 5 minutes.
   • Incorporate the diced eggplant pulp, sun-dried tomatoes, fresh basil, dried thyme, salt, and black pepper into the pan.
   • Cook the mixture over moderate heat until the vegetables are nicely browned, which usually takes about 5 to 8 minutes. Stir occasionally to ensure even cooking.

3. Stuffing the Eggplant:

   • Spoon the sautéed vegetable mixture into the prepared eggplant shells, distributing it evenly.
   • Sprinkle the stuffed eggplants generously with mozzarella cheese, ensuring each one is adequately covered.

4. Topping and Baking:

   • Lightly sauté the breadcrumbs in the remaining butter until golden brown.
   • Cover the stuffed eggplants with the buttered breadcrumbs, creating a deliciously crunchy topping.
   • Place the stuffed eggplants in a shallow baking pan, and pour about 1/2″ of boiling water into the pan to create steam during baking.

5. Baking:

   • Transfer the baking pan to the preheated oven and bake the stuffed eggplants for 15 to 20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.

6. Serving:

   • Once baked, remove the stuffed eggplants from the oven and let them cool slightly.
   • Serve the Sun-Dried Tomato Stuffed Baked Eggplant hot, accompanied by your favorite sides such as pasta, crusty bread, or a fresh salad.
   • Optionally, garnish with freshly grated Parmesan cheese for an extra burst of flavor.

Tips:

• For added richness, you can sprinkle some extra Parmesan cheese over the stuffed eggplants before serving.
• Experiment with different types of cheese for varied flavor profiles. Goat cheese or feta can provide a tangy twist.
• If you prefer a more indulgent dish, drizzle some balsamic glaze over the stuffed eggplants before serving.

Nutritional Information (per serving):

• Calories: 540.4
• Fat Content: 42g
• Saturated Fat Content: 20g
• Cholesterol Content: 83.2mg
• Sodium Content: 1169.3mg
• Carbohydrate Content: 35.9g
• Fiber Content: 10.5g
• Sugar Content: 5.1g
• Protein Content: 13.5g

This Sun-Dried Tomato Stuffed Baked Eggplant recipe offers a delightful fusion of flavors and textures, making it a perfect choice for a comforting yet sophisticated meal. Whether you’re hosting a dinner party or simply craving a delicious vegetarian dish, this recipe is sure to impress. Enjoy every savory bite!