This recipe is a) a tribute to my blog: sweatpants and EGGPLANTS and b) an acknowledgement of how cheesy my blog is. Soooo… put those 2 together and you get a cheesy eggplant 😀
The first time I made this recipe was in my tiny studio apartment in Toronto – probably one of the first things I ever cooked by myself, for myself; however, instead of using shrimp and fresh basil, I used tilapia and pureed basil.
Holy MOLY, it was DARN GOOD!
This is what you need:
1.5 Large Eggplants
1/4 cup Pureed Basil
3 Tilapia Fish, chopped into small pieces
3/4 cup Partly Skimmed Shredded White Cheese (I used Weight Watchers)
1/2 cup Panko Breadcrumbs
1/2 tablespoon Pureed Garlic
1 tablespoon Olive Oil
1/2 tablespoon Dried Oregano
1/4 cup chopped onions
Salt to taste
This is what you do:
Preheat oven to 350 degrees.
Cut the eggplants in half lengthwise. Make perpendicular slices in the flesh, and scoop out the flesh – leaving about a 1/4 inch from the shell (this was the hardest and most annoying part).
Put the scooped out flesh in a bowl and set aside.
Drizzle 1/2 tablespoon of olive oil in the empty shells.
Place the empty eggplant shells in the oven while you prep the other stuff.
In a pan heat the remaining 1/2 tablespoon of olive oil and sauté the onions and garlic. Before the onions get brown mix in the eggplant flesh. Allow the eggplant to soften.
Add the pureed basil, oregano, and salt.
Keep mixing ingredients up in the pan.
Add cheese and breadcrumbs. Save some to sprinkle on the top.
Remove eggplant shells from the oven, and scoop cheesy fish and eggplant into the shells.
Sprinkle the remaining cheese and panko breadcrumbs.
Place in oven for about 30 minutes.
This recipe serves 3 people (in my opinion, and 6 in Amaani’s).
We placed chopped Portobello Mushrooms on top before putting them into the oven to cook – just an added touch of deliciousness!