Updated: Mar 25
Disclaimer: I saw something similar to this online. It intrigued me so I had to try it. To be honest, it was a lot of work and it would have been much easier to use the same ingredients and just stuff each half of the eggplant. Next time, I will scoop out the eggplant, chop the flesh small and combine it with the other ingredients to stuff each half. That said, I was committed and had to do this, so if you have some time on your hands, go for it!
A delicious, gluten free, vegetarian stuffed eggplant full of flavor. It was delightful with my Gluten Free Garlic Rolls.
Wash and dry your eggplant, pepper and tomato. Cut pepper, tomato and onion into small slices and set aside.
Place your eggplant on two wooden spoons. It helps you to not cut all the way through the eggplant. Make slices in the eggplant but not completely through it. Stuff eggplant with small pieces of pepper, onion and tomato.
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Pour breadcrumbs into a bowl. Season to taste with garlic powder, onion powder and salt. Stir well. Add olive oil to breadcrumbs and mix well until all breadcrumbs are wet.
Move eggplant to a baking tray lined with parchment paper, sprayed with olive oil. Stuff the eggplant with the breadcrumb then top with slices of fresh mozzarella. Top with sauce and parmesan cheese. I used leftover homemade pink sauce I made for my gluten free rice ball casserole
I placed the extra breadcrumbs mixed with the extra veggies on the parchment paper and removed them once they the breadcrumbs were crispy and vegetables soft. I allowed the eggplant to continue cooking.
Place tray into a preheated 425 degree oven. Bake approximately 30 to 45 minutes or until a fork goes through the middle of the eggplant easily. Eggplant flesh should be tender. Remove from oven. Allow to cool slightly. Serve and enjoy.
I served mine with my Gluten Free Garlic Rolls.
Ingredients:
1 large eggplant
1 red pepper
1/4 yellow onion
1/4 red tomato
Gluten free plain breadcrumbs
Salt to taste
Parsley to taste
Garlic powder to taste
Onion powder to taste
Fresh mozzarella - BelGioioso is gluten free
Parmesan cheese - BelGioioso is gluten free
Olive oil
Marinara sauce or pink sauce - I used leftover homemade pink sauce I made for my gluten free rice ball casserole
