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Stuffed eggplant

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Ingredients/Components

salt - 1 item
basil - 1 item
olive oil - 1/3 c
fresh parsley - 1 item
black pepper - 1 item
small eggplants - 8 item
garlic cloves, sliced - 3 item
can anchovy fillets - 1 item
Romano cheese, small slivers - 1 item
cans Hunts or Del Monte tomato sauce - 2 item

How to make stuffed eggplant:

Make 3 slits lengthwise in each eggplant. In each slit, put half slice of anchovy, a sliver of cheese, slice of garlic and small sprig of parsley. After all eggplants are stuffed, heat oil in a large saucepan and brown eggplants on all sides. Place the eggplants in saucepan after all are browned and pour tomato sauce over eggplants. Sprinkle some black pepper, some basil and salt in sauce and let simmer until tender, 30 to 40 minutes. The tomato sauce can be poured over cooked rice or noodles. If you like to dunk, Italian bread dunked in the sauce is just fine!

Recipe categories: Vegetables, Main dish, Low Carb.

Rating:

3.4

Average rating: 3.4, total votes: 9

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