Stuffed Baby Eggplant

Provided by Woman's Day

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Prep: 10 mins
Cook:
Ready in: 50 mins

Serves:

Ingredients

6 oz each), halved lengthwise (see Tip)
Nonstick spray
1 Tbsp minced garlic
1 each orange and yellow bell pepper, seeded and chopped
12 oz (about 4 ) ripe plum tomatoes (such as Roma or Milano), chopped
1 bag (5 to 6 oz) baby spinach
2 Tbsp freshly grated lemon peel
1/2 tsp salt
2 tsp fresh lemon juice
3 Tbsp grated Parmesan cheese

Cooking Instructions

Position racks to divide oven in thirds. Heat to 425°F. Lightly coat 2 large rimmed baking sheets with nonstick spray.

Scoop out eggplant flesh with a spoon and reserve, leaving 3⁄4-in.-thick shells. Chop removed eggplant (you should have 3 to 4 cups). Place shells, cut side up, on prepared baking sheets. Lightly coat shells with nonstick spray.

Bake 10 minutes, switch positions of sheets; bake 10 to 15 minutes longer until almost tender. Turn shells cut side down; bake 10 to 15 minutes until very tender.

While shells bake, lightly coat a large nonstick skillet with nonstick spray. Heat to medium. Add garlic and chopped eggplant; stir over medium heat 3 minutes. Add peppers; stir 6 minutes or until crisp-tender. Add tomatoes; stir 2 minutes until vegetables are tender. Add spinach in 2 batches, cover and cook 1 minute until just wilted but still bright green. Remove from heat; stir in lemon peel and 1⁄4 tsp salt.

Remove sheet with eggplant shells from oven. Turn shells over; sprinkle with remaining 1⁄4 tsp salt and the lemon juice. Fill with vegetable mixture.

Sprinkle eggplant with cheese. Heat in batches in microwave on high until hot.

TIP

If you can’t find baby eggplant, use 4 small (about 12 oz each). Adjust cooking time to accommodate the larger size and serve half an eggplant per person.

Planning Tip: Prepare through Step 5 up to 1 day ahead. Cool, cover and refrigerate. To serve, reheat in microwave.