Meatless Monday – Baked Eggplant Italiano

Ciao Bello!
Let Me Tell You.. Italian Food Never Tasted SO Good!

Allow me to whisk you away to a palate tour of Italy, as you take your first bite of a wonderful dish! This recipe is completely Plant-Based and overwhelmingly delicious! Perfect for a dinner party.. Those guests who aren’t currently Plant-Based will be amazed at the satiable flavors and glorious smell!

Long prized for its deeply purple, glossy beauty as well as its unique taste and texture, eggplants are a must-have in your healthy diet! Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. They’re also found to be rich in Phenolic Antioxidant Compounds, which means they’re great at fighting off infections!

Ingredients:
Eggplant-
2 medium eggplants, halved lengthwise
2 cloves garlic, minced
1 small onion chopped (1 cup)
1 1/2 cup chopped button mushrooms
1 tbs dry Italian seasoning
1/2 cup millet
2 cups vegetable broth
1/3 cup green lentils, rinsed and drained
3 tbs roasted pine nuts
1/2 tbs chopped basil, for garnish

Tomato Sauce-
1/2 onion, diced
1 cup vegetable broth
2 cloves garlic, minced (2 tsp)
2 tsp tomato paste
pinch of cayenne
3 medium tomatoes, peeled, seeded, and diced (1 1/2 cups)
1 tbs Italian seasonings

Instructions:
1. To make the eggplant: Preheat oven to 450. Cut each eggplant in half. Lightly score cut sides of each eggplant half all around to within 1/4 inch of edge. Sprinkle with sea salt, if desired.

2. Place eggplant cut side down over Silpat, and bake 10 minutes. Flip and bake another 15 minutes, or until flesh is just tender. Cool for 10 minutes.

3. Add onion to a skillet over medium heat, and saute’ 5 minutes, or until beginning to brown. add in mushrooms and millet and saute for 2 minutes. Next add lentils and 2 cups of vegetable broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until lentils are tender.

4. To make tomato sauce: Heat vegetable broth over medium-low heat. Add garlic, and cook 30 seconds. Stir in tomato paste. Add tomatoes, increase heat to medium-high, and cook 2 minutes. Add 1/2 cup water, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 10 minutes, or until sauce is slightly thickened.

5. Reduce oven temperature to 400. Scoop out eggplant flesh, leaving 1/4-inch-thick edge for shells. Chop eggplant flesh, and add to mushroom-millet mixture. Add pine nuts, and stir in Italian seasoning. Spoon 1 cup filling into each eggplant shell, top each with 2 tbs tomato sauce, and bake 15 minutes. Serve with remaining tomato sauce, and garnish with basil.

Question: Have you always been a fan of Italian dishes? Any requests for future recipes? I would love to hear from you, post your feedback in the comments section below!

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