A quick lunch, or easily doubled or tripled for dinner, this stuffed eggplant recipe is perfect as a go-to this time of year.
Take your time and simmer your own napoli sauce (or use this ingenious hidden veggie one) or use your favourite organic jarred pasta sauce – either way it’s going to be delicious, easy, and super-simple. Yummo!
Halve the eggplants and cut small crosshatches in each half of the eggplant on the cut side. Sprinkle with olive oil, salt and pepper.
Bake in the oven 20 minutes or until soft.
Evenly pour over the napoli sauce and top with the mozzarella and parmesan. Before the sauce you can add: chopped spinach, sauteed onions, halved olives, chopped chillies, sliced sundried tomatoes, strips of roasted red peppers - anything you like!
Bake in the oven until the eggplants are heated through and the cheese is golden and bubbling.
