Quick Info

⏱️ 100 min • 🍽️ 4 servings • ⭐ 85%

Nutrition

623 cal • 20g protein • 69g carbs • 32g fat

Tags

[North American] • [Healthy] • [Vegetarian] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Fiber] • [Meal]

Ingredients

• 2 large eggplants
• ¼ cup olive oil
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• ⅓ cup olive oil
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 2½ cups sliced baby bella mushrooms
• 1½ cups farro
• ⅓ cup dry white wine
• 3 cups vegetable stock
• 3 tablespoons unsalted butter
• ¾ cup grated Parmesan cheese
• 1½ tablespoons kosher salt
• 1½ teaspoons freshly ground black pepper
• ⅓ cup green sweet peas
• ½ cup cherry tomatoes, halved
• 3 tablespoons finely chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 8–12 slices of fresh mozzarella cheese
• Drizzle of olive oil
• Kosher salt, to taste
• Fresh black pepper, to taste
• 1 tablespoons roughly chopped fresh parsley

Instructions Preview

1. Roast the eggplant: Preheat the oven to 40…
2. Cut the eggplants in half lengthwise and p…
3. Roast the eggplant for 30–40 minutes, unti…

…and 8 more steps

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Recipe by: Tayo Ola • From: Tasty