Stuffed Eggplant

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  • 4
  • Easy
  • 10 mins
  • 40 mins
  • Budget Friendly

Ingredients

  • 2 eggplants
  • 2 tomatoes
  • 2.5 cups of mozzarella
  • 8 anchovy fillets
  • 1 tsp oregano
  • Salt, pepper (a pepper jack)

Preparation

Step 1

Cut the eggplants in half and wrap in aluminum foil. Cook in moderate oven 375 ° F for 30 minutes. Drop the tomatoes into boiling water for 40 seconds, peel, core and dice.

Step 2

Arrange the eggplant in a baking dish, and stuff with diced tomatoes, salt and pepper, then cover with mozzarella slices and anchovy fillets.

Step 3

Add oregano and bake at 480 ° F for 7 to 10 minutes until cheese is melted and golden. Serve immediately.

Step 4

For wine, I recommend a chilled Cotes de Provence.

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