4 P.M. INTERVIEW: Harvest of the Month-Eggplant

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BLACK RIVER FALLS, Wis. (WEAU)— Ruth Chipps, Registered Dietitian and Nutritionist at Black River Memorial Hospital, features eggplant in Harvest of the Month.

Makes 8 Servings (2/3 c. each)
1 1/2 c. marinara sauce, divided
2 medium eggplants, halved
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 tsp. dried oregano (or 1 Tbsp. fresh)
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 c. chopped tomatoes
1 large egg, lightly beaten
2 1/2 c. shredded mozzarella, divided
1 c. freshly grated Parmesan
1/4 c. Italian bread crumbs
1/4 c. basil or parsley, minced
Preheat oven to 350°. Spread about 1 cup marinara sauce in the bottom of a medium baking dish.
Using a paring knife and spoon, hollow out the eggplants leaving about a 1/2” thick border around skin to create a boat. Roughly chop scooped out eggplant.
Drizzle 1 c. marina sauce in baking dish and place eggplant boats on sauce.
In a large skillet over medium temp., heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in chopped eggplant and season with oregano, salt and pepper. Cook, stirring often, until the eggplant is golden and tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to a bowl.
To the bowl with the eggplant mixture, add chopped tomatoes, egg, 3/4 cups shredded mozzarella, and ½ cup marinara. Mix until just combined. Scoop mixture into eggplant boats. Top with remaining mozzarella, Parmesan and bread crumbs. Finish with dollops of the remaining marinara sauce.
Bake until the eggplants are tender and the cheese has melted, about 50 minutes (test with a fork).
Garnish with basil and serve warm.
Makes 8 Servings.