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Are you ready to satisfy your taste buds with a scrumptious and healthy dish? If yes, then let me introduce you to one of my all-time favorite recipes – Baked Stuffed Eggplant. This Mediterranean inspired dish is not only delicious but also filled with essential nutrients, making it a perfect addition to your meal plan. To make this dish, you'll need to start with a fresh eggplant, which you will cut in half and scoop out the center. You'll then stuff it with a mixture of onions, garlic, mushrooms, and diced tomatoes, and bake it in the oven until it's golden brown and tender. The result is a delicious and hearty meal that's sure to satisfy even the hungriest of appetites. To start, preheat your oven to 375°F. Take one large eggplant and cut it in half lengthwise. Scoop out the center, leaving a 1/2 inch thick shell. Then dice up one onion, two cloves of garlic, and 8 ounces of sliced mushrooms. In a large skillet, heat some olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent. Then add the mushrooms and continue to sauté for about 5 minutes until the mushrooms are soft. Add one 14.5-ounce can of diced tomatoes with the juices and cook for another 5 minutes. Remove the skillet from the heat and stir in one cup of cooked rice, 1/2 cup of chopped fresh parsley, and 1/4 cup of grated Parmesan cheese. Season with salt and pepper to taste. Spoon the stuffing evenly into each eggplant half. Place the stuffed eggplants in a baking dish and sprinkle them with more grated Parmesan cheese. Cover with foil and bake for 40 minutes. Then remove the foil and continue baking for another 15-20 minutes, or until the eggplant is tender and the stuffing is golden brown. Now, all that's left is to enjoy your delicious baked stuffed eggplant! With its savory and satisfying flavor, it's sure to become a staple in your meal plan. So why not give it a try and see for yourself? You won't be disappointed! Ingredients: - 1 large eggplant - 1 onion, diced - 2 cloves garlic, minced - 8 ounces mushrooms, sliced - 1 14.5-ounce can diced tomatoes with juices - 1 cup cooked rice - 1/2 cup chopped fresh parsley - 1/4 cup grated Parmesan cheese - salt and pepper to taste Instructions: 1. Preheat oven to 375°F. 2. Cut eggplant in half lengthwise and scoop out center, leaving a 1/2 inch thick shell. 3. In a large skillet, sauté onion and garlic until onions are translucent. 4. Add mushrooms and sauté for about 5 minutes until soft. 5. Add diced tomatoes and cook for another 5 minutes. 6. Remove skillet from heat and stir in cooked rice, parsley, and Parmesan cheese. Season with salt and pepper. 7. Spoon stuffing into eggplant halves. 8. Place stuffed eggplants in baking dish and sprinkle with more Parmesan cheese. 9. Cover with foil and bake for 40 minutes. 10. Remove foil and continue baking for another 15-20 minutes or until eggplant is tender and stuffing is golden brown.

If you are looking for Stuffed Eggplant Parmesan With Ground Beef Recipe you've came to the right web. We have 35 Pictures about Stuffed Eggplant Parmesan With Ground Beef Recipe like Easy Stuffed Eggplant Recipe - Cooking LSL, Easy Stuffed Mini Eggplants - 2 Sisters Recipes by Anna and Liz and also Baked Stuffed Eggplant with Cheese and Tomato Recipe | Keto Vale. Here it is:

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