Stuffed Eggplant

Ingredients 

• Eggplant (1 Large)
• Mozzarella Cheese (1 Large Pouch)
• Fresh Basil (1 Bunch)
• Tomato (1 Large)
• Onion (1 Large)
• Pomegranate Molasses (1 Tablespoon)
• Tomato Sauce (15 oz Can)
• Olive Oil
• Salt (To Taste)
• Pepper (To Taste)

Directions :

1. Cut one large eggplant into thin length wise sizes.
2. Brush the eggplant with olive oil on both sidess and sprinkle salt and pepper also on both sides.
3. Set it in the oven 425º 15-20 minutes or until the eggplant is soft enough to fold.
4. Cut fresh mozzarella cheese into thin round slices and set aside.
5. Get one bunch of fresh basil and wash them, then dry with a paper towel. Then set it on the side with the mozzarella cheese.
6. One large tomato, cut into round slices and set aside with the mozzarella and basil.
7. Cut one large onion into thin half moon slices.
8. In a medium non stick skillet, add two tablespoons of olive oil and add the onions. Sauté on medium heat for about 5 minutes or until they are a golden color.
9. Add salt to the onions.
10. Add pomegranate molasses to the onions.
11. Add tomato sauce to the onions.
12. Stir and simmer the caramelized onions for about 1-2 minutes. Then turn the heat off.
13. When the eggplant is cooked, take it out.
14. In a flat surface, layer the mozzarella cheese, basil and tomato on the eggplant. Then fold the eggplant over. Do that to all of them and place them in a baking dish.
15. Then take the caramelized onion mix and pour over the eggplants.
16. Bake 350º for 20 minutes.

*** Tip ***  Remember that eggplant loses moisture and shrinks when cooked. To compensate, cut the raw eggplant into pieces about twice as large as you want the cooked pieces to be.

Enjoy 🙂