I wanted something for dinner the other night that was flavorful and hearty, but I wasn’t in the mood for meat. I have a standard eggplant parmesan recipe, but I wanted to shake things up, so I stuffed some of the eggplants instead. I am sure glad I did, because these came out delicious and will definitely become a regular in my ‘meat-free dinner’ options. The eggplant shell is hearty and gives the dish great substance; the Italian herbs and tomatoes combine perfectly with the earthy mushrooms; and the pecorino adds just enough flavor without overwhelming you! These stuffed eggplants will satisfy the hungriest of appetites. I couldn’t love them more.

Italian Stuffed Eggplant

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Stuffed Eggplant-2

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