This one is a meal in itself. Often served as a side dish, but so hearty it can be your main course.
Make sure to only purchase nice firm eggplants that are free from any blemishes on the skin.
Large squash may also be substituted for the eggplant if you are using this for the main course. Smaller squashes and eggplants may be used if this will be a side dish.
This can easily be made vegan/vegetarian by eliminating the seafood in the stuffing--the stuffing has plenty of flavor even without the shrimp and crab--and a couple of minor substitutions given in the article.
- 2 medium (about 6-inches long) eggplants
- 1 recipe Deep South Dish's Seafood Stuffing
- 1/2 cup shredded mozzarella cheese
- 1 tbs olive oil
For complete directions, please visit The Midnight Baker.