Eggplant Giuseppe Recipe

Cooking Instructions

1. 1

   Prepare the Eggplants

   Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of flesh around the edges. Chop the scooped-out flesh and set aside.

2. 2

   Cook the Filling

   In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until the onion is translucent. Add the chopped eggplant flesh, shrimp, crab meat, salt, black pepper, and Italian seasoning. Cook for about 5-7 minutes until the shrimp are cooked through.

3. 3

   Combine and Fill

   Remove the skillet from heat and stir in the mozzarella cheese and chopped parsley. Mix well to combine. Spoon the filling into the hollowed eggplant halves.

4. 4

   Bake

   Place the stuffed eggplants in a baking dish. Pour the red pasta sauce over the eggplants. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the eggplants are tender and the cheese is bubbly.

5. 5

   Serve

   Let the eggplants cool for a few minutes before serving. Garnish with additional parsley if desired.