Easy and Delicious Stuffed Eggplant

Prep the Eggplants:
Cut the eggplants in half lengthwise. Scoop out the insides, leaving enough flesh on the skins to hold their shape when baked.
Sprinkle the halves with salt and set them aside to draw out moisture for about 30 minutes.
Cook the Filling:
While the eggplants are resting, heat some olive oil in a skillet over medium heat.
Sauté the chopped onion and green pepper until they start to soften.
Add the spinach and cook until it wilts down.
Stir in the ricotta cheese and mix until well combined.
Season the mixture with salt and pepper to taste.
Prepare the Tomatoes:
In a separate bowl, mix the crushed and diced tomatoes together. Season with salt and pepper and set aside.
Stuff the Eggplants:
After the eggplants have rested, pat them dry to remove excess moisture.
Spoon the vegetable and ricotta mixture into the hollowed-out eggplants.
Place the stuffed eggplants in a baking dish, and pour the tomato mixture around and over the eggplants.
Bake:
Preheat the oven to 375°F (190°C).
Cover the baking dish with aluminum foil and bake the eggplants for about 20-25 minutes.
Remove the foil, top the eggplants with grated cheese if using, and bake for another 10-15 minutes until the cheese is melted and golden.
Serve:
Garnish the baked eggplants with fresh herbs before serving to add a fresh flavor boost.
Serve hot, enjoying the blend of creamy, savory, and tangy flavors that make this dish a hit.
Conclusion:
This Easy Stuffed Eggplant is not just delicious but also a visually appealing dish that’s sure to impress. The combination of creamy ricotta, nutritious spinach, and tangy tomatoes packed into tender eggplant creates a fulfilling meal that’s perfect for any occasion. Whether served as a main dish or a side, it’s guaranteed to receive rave reviews from all your guests. Enjoy the process of making this beloved recipe and the wonderful meal that follows!