Eggplant is topped with chicken, cheese, and tomatoes in this quick and easy stuffed eggplant recipe that fits into a gluten-free lifestyle.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
543 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Step 2
Place eggplant, cut-side up, on the prepared baking sheet. Sprinkle garlic over each and coat with olive oil; season with salt and pepper.
Step 3
Bake in the preheated oven until eggplant is mostly tender, 25 to 30 minutes. Add chicken, tomatoes, and Cheddar-Monterey Jack cheese to each eggplant. Continue cooking in the oven until cheese is melted, about 10 minutes. Top each with scallions and basil.
Ingredients
salt and ground black pepper to taste
2 tablespoons minced garlic
3 tablespoons finely chopped fresh basil
¼ cup chopped scallions
2 eggplants, halved lengthwise
3 tablespoons olive oil, or more if needed
6 cooked chicken breasts, shredded
½ (10 ounce) basket grape tomatoes, halved
½ (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
