Prep. Time 20 mins Cooking Time 15 mins Yields 4 Servings
2 medium-sized eggplants
1 tbsp (15 mL) butter
1 onion, chopped
4 cloves garlic, chopped
1 cup (250 mL) tomato sauce
2 tomatoes, seeded and crushed
4 tbsp (60 mL) fresh herbs, your choice (oregano, basil or rosemary)
Salt and Pepper
2 cups Smoked Mozzarella, grated
Cut eggplants in half and empty insides; reserve the flesh and keep eggplant halves to use as bowls. Chop up eggplant flesh. In a skillet, melt butter on medium heat and brown the onion, garlic and eggplant flesh for 5 minutes. Preheat grill to medium heat.
Remove eggplant mixture from heat, add tomato sauce, tomatoes and herbs. Season.
Spoon mixture into emptied eggplant halves with alternating layers of mixture and cheese. Finish with a final layer of the cheese. Place eggplant halves directly onto grill and cook gently for 10–12 minutes.
Cheese alternatives: Provolone, Feta, Piave, Gouda.
Meat Options: Add seasoned browned ground beef, pork or cooked crumbled sausage.