Stuffed Baby Eggplant with Italian cheeses and Pesto
If you are looking for a rich and delicious appetizer or Tapas this is it. How can you go wrong with cheesy eggplant and because you use little baby eggplants the presentation is fun. This one isn't low-cal but you can maybe just have one?
Ingredients:
10-12 baby eggplant
1 large egg
1/2 shredded mozzarella
1/4 cup grated Pecorino, Romano , Parmesan blend
2 tablespoon Pesto paste or Pesto
Slice baby eggplants in half and roast in the oven on a lined baking sheet at 400 for 20 minutes turning once. Remove and cool.
In mixing bowl whip egg, add cheeses and pesto. Stir well.
On baking sheet arrange baby eggplants halves with space in between. Top each eggplant with one teaspoon cheese mixture. Place baking sheet under broiler until cheese is cooked about 3-5 minutes. Enjoy!
Ingredients:
10-12 baby eggplant
1 large egg
1/2 shredded mozzarella
1/4 cup grated Pecorino, Romano , Parmesan blend
2 tablespoon Pesto paste or Pesto
Slice baby eggplants in half and roast in the oven on a lined baking sheet at 400 for 20 minutes turning once. Remove and cool.
In mixing bowl whip egg, add cheeses and pesto. Stir well.
On baking sheet arrange baby eggplants halves with space in between. Top each eggplant with one teaspoon cheese mixture. Place baking sheet under broiler until cheese is cooked about 3-5 minutes. Enjoy!
I really enjoy these baby-mini eggplants for the ease of serving, for how cute they are and because they are so delicious. I hope you enjoy this recipe.
To your good health, Jan |
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