Roasted Eggplant Stuffed with Spaghetti

• Vegetarian

• Produce

  • 1 Eggplant, large
  • 1/4 cup Parsley

• Condiments

  • 1 cup Tomato sauce

• Pasta & Grains

  • 3/4 lb Spaghetti

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/2 tsp Italian seasoning
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Mozzarella
  • 1/2 cup Parmesan cheese, grated

Found on thecharmingdetroiter.com

Description

Ingredients

• 1 large eggplant, halved lengthwise with flesh scooped out to leave a ½ border
• 1 tbsp. olive oil
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• ¾ lb. spaghetti
• 1 cup tomato sauce
• ½ tsp. Italian seasoning
• 1 cup mozzarella, shredded
• ½ cup Parmesan cheese, grated
• ¼ cup parsley, minced

Directions

• Heat oven to 400 degrees Fahrenheit. Bring a large pot of salted water to a boil. Place eggplant halves on a baking sheet with flesh side up. Brush with olive oil and season with salt and pepper. Roast in heated oven for 14-16 minutes until tender. Turn broiler on high. Cook the spaghetti until al dente. In a small sauce pot, heat tomato sauce and Italian seasoning until warm, about 5-6 minutes. Drain spaghetti and toss with tomato sauce until coated. Stuff roasted eggplant halves with noodles. Top with shredded mozzarella. Cook under broiler until eggplant begins to toast and cheese is melted and bubbly, about 3-5 minutes. Serve with fresh parmesan cheese and minced parsley. Enjoy!