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–+ servings
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5 from 1 vote

Pesto Stuffed Eggplant

Healthy and delicious Italian comfort food!
Prep Time10 minutes
Cook Time45 minutes
Course: Dinner, Lunch, Main Dish, Vegetable
Cuisine: Dinner, Italian, Low Carb, Meatless
Keyword: cheese, Dinner, Easy Recipes, Eggplant, Healthy, Healthy Recipes, Italian, low carb, Tomatoes, Vegetables, Weekend Dinner, Weeknight Dinner
Servings: 2 people

Ingredients

  • 2 medium eggplants
  • 3 white mushrooms
  • 1/2 red bell pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons pesto
  • 2 tomatoes
  • 1/4 cup Parmesan cheese
  • 1/4 cup cheese - cheddar or mozzarella blend
  • Optional - fresh basil for garnish

Instructions

  • Preheat your oven to 375 F.
  • Wash eggplants and slice them in half.
  • Place in a lightly greased baking dish.
  • Use a spoon to scoop out the middle of the eggplant halfs and create a center crater.
  • Dice up the eggplant you scoop out of the centers.
  • Dice up the mushrooms, red pepper.
  • Add eggplant, mushrooms, red bell pepper, salt, pepper and pesto to the bowl and mix around so everything is covered in pesto.
  • Add eggplant mixture back to the centers of the eggplant.
  • Slice the tomatoes thinly and layer over the tops of the stuffed eggplants.
  • Sprinkle with Parmesan cheese and shredded cheese.
  • Cover with aluminum foil and bake for 40 minutes.
  • Remove aluminum foil from the top and bake an additional 20 minutes.
  • Optional - top with fresh basil and serve.