Cooking for Zo

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 40-45 min.
Difficulty: 2

I had this idea to stuff an eggplant but the first time I made it YUCK! It came out horrible and not at all to my liking. I took another crack at it by making more than a few changes and boy am on the right track! If you like lasagna and eggplant Parmesan then expect a flavor that is similar. This recipe is super easy to throw together, toss in the oven and let cook. I really hope you enjoy it!

Ingredients:
1 globe eggplant
1 shallot (diced)
2 green onions (chopped)
2 cloves garlic (minced)
1/2 of a red bell pepper (chopped)
1/4 cup black olives (sliced)
1/4 cup button mushrooms (sliced)
1 1/2 tsp Romano (finely grated)
1 1/2 tsp Parmesan (finely grated)
1/3 cup Ricotta
1 cup mozzarella (shredded)
1 1/2 tsp fresh chives (diced)
2 tsp fresh basil (diced)
1/2 tsp fresh oregano (diced)
1/4 tsp fresh thyme (diced)
fresh crack pepper (to taste)
Kosher salt (to taste)
1 1/2 tsp Italian bread crumbs
1 tbsp balsamic vinegar
2 tsp olive oil

Cut out a deep v in the center of the eggplant and remove. Now make one small slice by poking a knife all the way through the middle of the eggplant (about a 1/4 inch wide.) Chop up about 1 cup of the eggplant center you removed.

Preheat oven to 350 degrees.

In a medium skillet heat olive oil over medium heat. Once heated add 1 cup of chopped up eggplant, onions, garlic and mushrooms, sprinkle balsamic vinegar over items and saute for 7 minutes. Remove from heat and let cool. In a medium mixing bowl add sauteed items together with herbs, seasonings, olives, bread crumbs, 3/4 cup mozzarella and rest of cheeses, mixing together well. Stuff mixture into cavity you made in eggplant, sprinkle with remaining 1/4 cup of mozzarella and sit in a baking dish.

Bake eggplant for 40-45 minutes at 350 degrees uncovered. Remove from oven and let sit 2-3 minutes before cutting into 4 equal portions and serving.