Ingredients for - Cheesy Stuffed Eggplants
How to cook deliciously - Cheesy Stuffed Eggplants
1. Stage
Bring a large pot of salted water to a boil.
2. Stage
Combine bulgur and broth in a 1-quart glass measuring cup or bowl; microwave on high 6 to 8 minutes, until most of the broth has been absorbed. Drain bulgur in a sieve; transfer to a bowl.
3. Stage
Meanwhile, halve eggplants lengthwise. Using a paring knife, cut and scoop out flesh and seeds, leaving a 1/2-inch-thick edge inside the shells. Drop eggplant shells in boiling water; simmer 4 minutes until just tender when pierced with a fork. Drain in a colander. Chop scooped-out eggplant flesh into 1/2-inch pieces. Heat the broiler.
4. Stage
Spray rack of broiler pan with olive oil cooking spray. Pat shells dry with paper towels and arrange them cut side up on rack; spray shells with cooking spray. Broil 5 minutes, until tender and remove broiler pan to stove top. Turn oven to 425 degrees F.
5. Stage
Heat oil in a large skillet over medium-high heat. Sauté onions, eggplant pieces, and 1 teaspoon of the salt for 6 minutes or until eggplant is tender. Add zucchini, tomatoes, walnuts, and garlic paste. Sauté, tossing frequently, 4 minutes or until vegetables are just tender. Add mixture to bulgur. Stir in basil, remaining salt, and ground pepper. Cool slightly, then stir in 1/2 cup of the mozzarella.
6. Stage
Spoon filling into eggplant shells. Top with remaining mozzarella. Bake 20 minutes until heated through and browned on top.
