Cheese Topped Stuffed Eggplant Recipes

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

THREE CHEESE STUFFED EGGPLANT

Steps:

• For stuffed eggplant:
• Slice the eggplant lengthwise and cut into 1/4-inch thick slices, using a mandoline or sharp knife. Heat a large skillet over medium-high heat and add the oil.
• Add the flour to a shallow dish and season with salt and pepper, to taste. In another shallow dish, combine the eggs and the milk and season with salt and pepper, to taste. Dip the eggplant slices into flour, and then into the egg mixture.
• Fry the eggplant, in batches, in the hot oil until golden brown on both sides. Remove the eggplant to paper towels to drain. Repeat until all the eggplant has been fried.
• For the stuffing:
• In a large bowl combine the 3 cheeses, parsley and the 2 beaten eggs. Mix well and season with salt and pepper, to taste. The mixture should be a little wet, so add enough bread crumbs to make a dry mixture that will not stick to your hands.
• Lay the eggplant slices on a flat surface and divide the filling between the slices. Roll up and arrange in a lightly greased ovenproof dish. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F.
• For quick tomato sauce:
• Add the canola oil to a large saucepan over medium-high heat and add the garlic and onions and saute until golden brown.
• Stir in the chopped tomatoes, tomato paste and vegetable stock and bring to a boil. Cook for 5 minutes, then reduce the heat and continue to cook at a simmer for another 15 minutes. Add the basil and the butter and adjust the seasoning with salt and pepper, to taste.
• To finish the dish:
• Remove the eggplant from the refrigerator, top with the fresh tomato sauce and bake until the eggplant is cooked through and the sauce is bubbling, about 20 minutes.

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

CHEESE-TOPPED STUFFED EGGPLANT

Steps:

• Preheat the oven to 350°F. Lightly spray a Dutch oven and 13 x 9 x 2-inch baking pan with cooking spray. Set aside.
• Leaving a 1/4-inch rim, scoop out the eggplant pulp and transfer to a cutting board. Chop the eggplant pulp. Set it and the shells aside.
• In the Dutch oven, cook the bell pepper and onion over medium-high heat for 4 minutes, or until the onion is soft, stirring frequently.
• Stir in the chopped eggplant, water, and Greek seasoning. Reduce the heat to medium. Cook, covered, for 4 to 5 minutes, or until the eggplant is tender.
• Stir in the cracker crumbs, tomato sauce, parsley, and red pepper flakes. Spoon into the eggplant shells. Place the shells in the baking pan. Sprinkle with the mozzarella.
• Bake for 20 minutes, or until the mozzarella has melted and the shells are tender when pierced with a fork. Remove from the oven. Sprinkle with the Parmesan.
• (Per serving)
• Calories: 191
• Total fat: 3.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 11mg
• Sodium: 341mg
• Carbohydrates: 30g
• Fiber: 11g
• Sugars: 13g
• Protein: 12g
• Calcium: 323mg
• Potassium: 924mg
• 1/2 starch
• 5 vegetable
• 1 lean meat

CHEESY STUFFED EGGPLANT RECIPE BY TASTY

Steps:

• Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
• Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
• Roast the eggplant for 30-40 minutes, until tender.
• Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
• Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
• Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
• Gently fold in the sweet peas and cherry tomatoes, then the parsley.
• Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
• Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
• Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
• Enjoy!

STUFFED EGGPLANT WITH CHEESE AND TOMATOES

Steps:

• Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
• Drain eggplant and allow to cool enough to be handled.
• Preheat oven to 350F and line a baking sheet or pan with foil.
• Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
• Cut cooled eggplant in half lengthwise and remove the flesh.
• Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
• Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
• Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
• Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
• Remove from the oven; top with hot tomato or pasta sauce and cheese.