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Zucchini and Bacon Roll Stuffed Eggplant

Pack salty and creamy deliciousness into your meal with some zucchini bacon and cream cheese rolls. Use them, together with a thick and cheesy parmesan and tomato sauce to stuff a scooped-out eggplant. The eggplant lends some of its tanginess to the salty stuffing. Increase the cheesiness factor by topping everything with grated mozzarella.
Features:
Pack salty and creamy deliciousness into your meal with some zucchini bacon and cream cheese rolls. Use them, together with a thick and cheesy parmesan and tomato sauce to stuff a scooped-out eggplant. The eggplant lends some of its tanginess to the salty stuffing. Increase the cheesiness factor by topping everything with grated mozzarella.

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Ingredients

For the parmesan-tomato sauce:
2 tablespoons of olive oil
1 onion, diced
1 celery stick, chopped
salt
pepper
½ cup tomato sauce
¼ cup water
1 fresh mint sprig
½ cup parmesan, grated
For the zucchini rolls:
1 zucchini, cut lengthwise into 8 slices
4 ounces of bacon, 8 long slices 2-ounce each
8 tablespoons of cream cheese
For the stuffed eggplant:
1 large eggplant
2 tablespoons of vegetable oil
1 cup low moisture mozzarella
fresh parsley for garnishing

Ingredients

  • For the parmesan-tomato sauce:

  • For the zucchini rolls:

  • For the stuffed eggplant:

Steps

1
Done

For the parmesan-tomato sauce: Heat the olive oil in a skillet over low heat, add the onion and celery, and stir-fry until onion is tender. Season with salt and pepper, stir a little, then add the tomato sauce, water, fresh mint, and parmesan. Cook and stir for 1 minute more.

2
Done

For the zucchini rolls: Add one slice of bacon and one tablespoon of cream cheese on each slice of zucchini, then roll them. Set them aside.

3
Done

For the stuffed eggplant: Cut 1/4 of the eggplant lengthwise and scoop out some of the pulp from both parts.

4
Done

Add the two eggplant halves to a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish. Fill the bigger eggplant half with the parmesan-tomato sauce. Fit the 8 zucchini rolls in there.

5
Done

Sprinkle the vegetable oil on the smaller eggplant part, then spread the grated mozzarella on top of both eggplant halves. Bake for 25 minutes at 360⁰F/180⁰C.

6
Done

Serve garnished with fresh parsley.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

476 kcal
Calories
20 g
Protein
47 g
Fat
21 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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