Berinjela recheada à parmegiana assada

Ingredientes

• 2 medium eggplants (two pounds)
• 15 ounces canned fire roasted tomatoes (undrained)
• 1 Tablespoon chili garlic sauce
• 1 Tablespoon tomato paste
• 2 cloves minced garlic
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1 cup shredded mozzarella cheese (divided)
• 1/4 cup grated parmesan cheese
• 1/4 cup panko breadcrumbs

Modo de preparo

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Cut each eggplant in half, lengthwise. Using a paring knife, score slits into the eggplant vertically and horizontally, being careful not to cut through the skin. Also make shallow cuts just inside the skin around the whole eggplant to help loosen it. Use a spoon to gently scoop out the flesh.

3. 3

   Heat skillet over medium-high heat and add the diced tomatoes, chili garlic sauce, tomato paste, garlic, garlic salt, Italian seasoning, and the eggplant cubes. Stir to combine and bring to a gentle simmer, about 10 minutes.

4. 4

   Stir in 1/2 cup of the mozzarella cheese. Stir to combine then remove from heat.

5. 5

   Spoon eggplant tomato mixture into the hollowed out eggplants. Set on a baking sheet and bake for 20 minutes.

6. 6

   Remove from oven and sprinkle remaining 1/2 cup mozzarella, parmesan, and panko on top and continue cooking 5 more minutes until cheese begins to brown.