Aunt Eileen's Stuffed Eggplant

Eggplant halves are stuffed with a zesty filling, and topped with tomato slices and Gruyere cheese.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 418 Calories

Ingredients

• 1 teaspoon salt
• 1 lemon, juiced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 tablespoons olive oil
• ¼ teaspoon crushed red pepper flakes
• 1 medium onion, chopped
• 1 tablespoon capers
• 1 ½ cups fresh bread crumbs
• 1 teaspoon chopped fresh basil
• pepper to taste
• 6 sprigs fresh parsley, chopped
• 2 tablespoons chopped black olives
• 2 (1 pound) eggplants
• ½ cup grated Gruyere cheese
• 12 slices tomato
• ¼ cup grated Gruyere cheese

Recipe Instructions

Step 1

Bake in preheated oven for 30 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.

Step 3

Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.

Step 4

Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.