Loaded Eggplant Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Preheat your oven to 375°F (190°C). Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat. Brush the insides with olive oil and sprinkle with salt and pepper.

2. 2

   Sauté the Filling

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic, diced onion, and red bell pepper. Sauté for about 5 minutes until softened. Add the diced mushrooms and cook for another 5 minutes. Stir in the chopped spinach and season with salt, black pepper, and Italian seasoning. Cook until the spinach is wilted.

3. 3

   Combine with Cheese

   Remove the skillet from heat and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and well combined.

4. 4

   Stuff the Eggplant

   Fill each eggplant half with the savory filling, pressing down gently to pack it in.

5. 5

   Bake

   Place the stuffed eggplants on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the tops are golden.

6. 6

   Serve

   Remove from the oven and let cool for a few minutes before serving. Enjoy your loaded eggplant!