This was super yummy! I only gave it a four because I modified it a bit to make it more healthy. The following are what I changed: I used three medium egglplant and scooped them out as close to the skin as possible. I also used two onions, 4 big cloves garlic, around 6 tbs black olives, 1 tsp crushed red pepper flakes, 1 tbs basil, 1 1/2 tbs oregano, 1 tbs rosemary, 2 tsp italian seasoning, and 1/2 cup white wine. I left out the capers and did not sprinkle the 4 tbs olive oil on top. Now for the bread crumbs. I substituted with 1/2 c rye flour, 1/2 c wheat germ, 3/4 c barley flakes. My family didn't even know and SO much healthier! I also think I may have doubled the cheese. At the end I sprinkled parmesan on the top for a great finish. To cook, I baked shells for ten minutes at 190 C, then stuffed along with sliced tomato to bake for 15 minutes, finally topped with cheese and popped it back in for the last 5 minutes or so. I most definitely recommend this recipe:D
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This was super yummy! I only gave it a four because I modified it a bit to make it more...