Ingredients
- 2 (1 pound) eggplants
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 sprigs fresh parsley, chopped
- 1 1/2 cups fresh bread crumbs
- 1/2 cup grated Gruyere cheese
- 2 tablespoons chopped black olives
- 1 tablespoon capers
- 1 lemon, juiced
- 1 teaspoon chopped fresh basil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- pepper to taste
- 12 slices tomato
- 1/4 cup grated Gruyere cheese
- 4 tablespoons olive oil
Description
Eggplant Halves Are Stuffed With A Zesty Filling, And Topped With Tomato Slices And Gruyere Cheese.
AllRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter