Swiss Cheese And Tomato Stuffed Eggplants
Swiss Cheese and Tomato Stuffed Eggplants is a delicious and hearty dish that combines the flavors of Swiss cuisine with the wholesome goodness of eggplants.
Ingredients
- 2 large eggplants
- 1 cup diced tomatoes
- 1 cup shredded Swiss cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell.
- Chop the scooped-out eggplant flesh and mix it with diced tomatoes, Swiss cheese, breadcrumbs, garlic, and olive oil in a bowl.
- Season the mixture with salt and pepper, then stuff the eggplant shells with the mixture.
- Place the stuffed eggplants on a baking sheet and bake for 35-40 minutes, or until the eggplants are tender and the cheese is melted and golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 25g
- Fat
- 18g
Supplies
Baking sheet Knife Cutting board Bowl
Tools
Oven Baking dish
Serving suggestions
Serve the Swiss Cheese and Tomato Stuffed Eggplants with a side of fresh salad and crusty bread.
Tips & tricks
For a richer flavor, you can add some chopped fresh herbs like basil or parsley to the stuffing mixture.
Cost
$12