Stuffed Eggplant – Soy Free Recipe

Yield 4

Ingredients:

  • TBS olive oil
  • 2 medium eggplants, cut in half lengthwise and scoop out to 1/4 inch flesh rim, and chop.
  • 1/2 cup chopped onion
  • cloves garlic, crushed
  • 1 tsp dried oregano
  • Salt and pepper t.t.
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • 1 tsp. chopped fresh Italian parsley
  • cups tomato sauce
  • 1 cup shredded mozzarella cheese

  1. Preheat oven to 325 ° F.
  2. Cut eggplant lengthwise. Scoop out center of eggplant, reserving the skin mold.
  3. In a large pan, heat olive oil over medium high heat. Add eggplant centers, onion, garlic, oregano, salt and pepper. Sauté until lightly browned.
  4. Add bread crumbs, Parmesan cheese, and parsley to mixture and spoon into eggplant.
  5. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
  6. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Free of the following allergens:

  • Wheat
  • Milk
  • Egg
  • Soy
  • Peanuts
  • Tree Nuts
  • Fish
  • Shellfish

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About the Author

Dianne Gregg (94 Posts)

After developing a severe allergy to soy that nearly killed her, Dianne Gregg learned the truth behind this supposed health food. “The Hidden Dangers of Soy” is the culmination of her efforts to educate others on the issue in hopes more will avoid soy’s underreported—yet widely researched—negative health impacts.


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