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Ingredients

• 3 Japanese eggplants cut length wise
• olive oil
• 8 broccoli florets finely chopped
• 1 red bell pepper finely chopped
• 1 tomato finely chopped
• 1 small leek white part only cut in half then thinly sliced
• 8 fresh basil leaves chopped
• 6 sprigs thyme taken off the stems
• 6 oz. fresh mozzarella cut into small cubes
• 1/4 to 1/2 cup parmesan
• S&P

Description

These Stuffed Eggplants Are Loaded With Veggies! Serve 2 Halves Per Person For The Perfect Dinner Along With Some White Rice. Feel Free To Use Regular Eggplants Just Double The Amount Of Stuffing And Adjust The Cook Time. Enjoy!

Group Recipes