Marinara Stuffed Eggplant
4 years ago
4 Japanese eggplants, 1/4 cup olive oil, 1 cup cherry tomatoes, 1 cup marinara sauce, 1/2 lemon, 1 Serrano pepper, 1/3 cup walnuts, 1/4 cup yeast, 1/3 cup bread crumbs, 1 pinch salt.
Preheat oven to 400. Cut eggplants in half. Place on baking pan and drizzle with oil. Bake for 30 min. Combine marinara, tomatoes and pepper. In another bowl, combine walnuts, yeast, bread crumbs and salt. Smash flesh of eggplant. Spoon marinara over eggplants. Top with walnut mixture. Bake for 12 min.