Delicious and flavorful baked eggplant stuffed with mozzarella vegetables and bacon. This recipe seems sophisticated, but in reality it is easy to prepare, is ready in less than 60 minutes and is a great choice for a family dinner.
Eggplant stuffed with Mozzarella and Bacon
First take the eggplant and then cut it in half and remove the inside. (save half of the inside for later use)
Next cut half of zucchini in long strips. (remove the core as shown in video)
Now cut the bell pepper, mushroom, half an onion, chilli pepper, scallion and the half of eggplant inside and then chop them all.
After that, add few drops of oil in a heated pan, then add the bacon.
Next, add the chopped vegetables, salt and pepper then mix.
Take the vegetables mix out on a plate,then add parmezan and salt & pepper. Mix well with a spoon.
Now fill the eggplant carcass with the bacon and veggies mixture.
After that shred mozzarella on top and leave them in the oven for 20 minutes at 356F / 180C.
Looks delicious? Bon appetit!