I was trying to find a great recipe for my 2nd to last recipe in the Jarlsberg series and this stuffed eggplant recipe is perfect! I love making it vegetarian style. It’s also extremely budget friendly since it’s all vegetables and very ratatouille-esque. The Jarlsberg makes it taste great and gives it more body. Here’s the easy and amazingly delish recipe….
- 2 medium eggplants
- 2 small bell peppers (green or red)
- 1 medium yellow squash
- 2 small heirloom tomatoes
- 1 large garlic clove, minced
- 1 tablespoon olive oil
- 1 16-ounce jar marinara sauce
- Salt and pepper, to taste
- 1 3.57-ounce package 5-count Jarlsberg Cheese Minis, diced
- 4 ounces cheddar cheese, shredded
Preheat oven to 350 degrees. Cut eggplants in half lengthwise and scoop “meat” out of the inside, leaving about 1/2-inch thick shell. Dice eggplant meat, peppers, squash and tomatoes into bite-size pieces. Heat olive oil in large skillet (medium heat) and cook vegetables until slightly golden. Stir in marinara sauce and season with salt and pepper to your taste. Simmer until sauce is heated through. Ladle mixture into each eggplant “boat” until each is almost full and top with equal parts cheese. (I always use a lot!). Place eggplants on baking sheet and cook in oven 20 minutes until cheese is melted. Serve and enjoy!