My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Sunday, December 11, 2011

Stuffed Eggplant

This is my first time making this recipe, and I didn't have all the ingredients that it called for,
so I winged it with what I had in my fridge. All I can say is, yuh-meee!
{ Prep Time: 15 mins / Cooking Time: 20 mins / Difficulty: Easy / Yields: 2 servings }

1 large eggplant, sliced in half lengthwise
1/8 cup water
1/2 cup yellow onion, chopped
1/2 cup plum tomato, chopped
1/8 cup white cooking wine
3 garlic cloves, minced
1/2 cup goat cheese, crumbled
1/4 cup fresh parsley, divided
1/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1/4 cup gluten free panko bread crumbs
olive oil cooking spray
saran wrap

1. Slice tomato, onion, and garlic and set aside. Carefully remove pulp from the eggplant, leaving about 1/4" of pulp in the shell. (But, DO NOT discard pulp!) Coarsely chop pulp and set aside. Place eggplant shells in a small square baking dish. Add the 1/8 cup of water; then cover with glad wrap. Cook in the microwave on high for 4-5 mins, or until shells are tender. Keep warm. (I just left them
2. Preheat broiler.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant pulp and saute 7 mins. Add onion and saute for 2 mins. Season with 1/8 tsp salt. Stir in tomato, wine and garlic; cook for 3 mins or until liquid almost evaporates, stirring occasionally. Remove from heat; add goat cheese, half of the parsley, 1/8 tsp salt and pepper; then stir to combine.
4. Place eggplant shells on a baking sheet. Divide the vegetable mixture in half, then spoon into each shell. Sprinkle each eggplant with panko breadcrumbs, a little extra goat cheese and a pinch (or two!) of parsley. Broil for 3-5 mins, or until lightly browned.
5. Serve immediately with a side salad.

Recipe adapted from Cooking Light's Complete Cookbook

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