Italian Baby Stuffed Eggplants
Italian Baby Stuffed Eggplants is an moderately easy dinner. Made with 4 to 5 baby italian eggplants, 1/2 to 3/4 c. seasoned bread crumbs, 1 clove minced garlic, 2 tbsp. olive oil and 1 egg, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Wash eggplants with cold water.
Cut off stems and discard. Cut eggplants in half lengthwise.
Scoop out inside of eggplant very well.
Saute garlic in olive oil until slightly brown.
Add to frying pan scooped out mixture of eggplant and saute until soft. Remove from frying pan.
π· Perfect Pairings
Complete your meal with these
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