Stuffed Eggplant Appetizers
Ingredients
- 2 Certified SC Grown eggplants
- 1 tablespoon salt, for drawing moisture from the eggplant
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 8 ounces fresh mozzarella, cut into ½-inch strips
- 2 Certified SC Grown tomatoes, diced
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Slice the eggplants lengthwise into thin, even slices. Arrange the slices in a single layer and sprinkle with 1 tablespoon salt. Let stand for 30 minutes to draw out excess moisture.
- Wipe away the excess salt and moisture, then pat the eggplant slices thoroughly dry with paper towels.
- Heat the olive oil in a large skillet over medium heat. Add the parsley, basil, and garlic and sauté briefly, about 30 seconds, just until fragrant. Remove from the heat, reserving the skillet and oil.
- In a small bowl, combine the herb and garlic mixture with the Parmesan, breadcrumbs, ½ teaspoon salt, and ½ teaspoon black pepper.
- Sprinkle the breadcrumb mixture evenly over the eggplant slices. Place a strip of mozzarella across each slice and top with a small amount of diced tomato.
- Roll each eggplant slice around the filling and secure with a toothpick if necessary.
- Return the skillet to medium-high heat. Working in batches if necessary, sauté the eggplant rolls until the eggplant is tender and golden brown on all sides.
- Transfer to a paper towel-lined plate to drain briefly. Remove toothpicks before serving and serve warm.
