EGGPLANT STUFFED WITH CHICKEN AND CHEESE
Cheesy chicken-stuffed eggplant.
Provided by Blue Buddha
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place eggplant, cut-side up, on the prepared baking sheet. Sprinkle garlic over each and coat with olive oil; season with salt and pepper.
- 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.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 20.3 g, Cholesterol 134.2 mg, Fat 30.1 g, Fiber 9.9 g, Protein 49.1 g, SaturatedFat 11 g, Sodium 323.5 mg, Sugar 6.6 g
BEST CRISPY FRIED EGGPLANT RECIPE
These fried eggplants are so crispy on the outside and so juicy on the inside. Really quick and easy recipe. Great side dish or appetizer for the weekend or holidays. A must try recipe!
Provided by TheCookingFoodie
Categories Find Vegetarian Recipes Side Dishes Appetizers Dinner Recipes Lunch Recipes Christmas Recipes Thanksgiving Recipes
Yield 6
Number Of Ingredients 7
Steps:
- 1. Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness. 2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel. 3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper. 4. Heal oil in large skillet over high heat. 5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towel.
CRISPY FRIED EGGPLANT AND ZUCCHINI
My lifelong search for a good and crispy deep-fried eggplant recipe has been solved...with the addition of a secret ingredient: tapioca flour! These are so yummy and a great base to be tweaked into any flavor profile you wish. Interesting mix-ins could be sesame seeds with an Asian dipping sauce or cumin and cayenne and a salsa dip.
Provided by mkecupcakequeen
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 19m
Yield 8
Number Of Ingredients 12
Steps:
- Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.
- Place 1/2 cup tapioca starch and eggs in separate bowls.
- Dust each piece of eggplant and zucchini with tapioca starch; dip into the eggs and coat with bread crumb mixture. Arrange dredged vegetables on a baking sheet.
- Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).
- Fry vegetables in batches, turning occasionally, until golden and heated through, about 4 minutes. Drain on paper towels. Drizzle vinegar over vegetables. Sprinkle Parmesan cheese on top; season with salt. Serve with ranch dressing and lemon wedges.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 36.9 g, Cholesterol 59 mg, Fat 22.1 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 4.3 g, Sodium 538.8 mg, Sugar 3.6 g
SAVORY STUFFED EGGPLANT
This is a really good way to fix eggplant if you don't feel like the typical fried eggplant. I actually came up with this recipe, though because I did not have all the ingredients to make the fried eggplant! It was a big hit! Enjoy!
Provided by Renee
Categories Side Dish
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
- Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
- Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.
Nutrition Facts : Calories 793.8 calories, Carbohydrate 85.5 g, Cholesterol 168.9 mg, Fat 43.1 g, Fiber 14.4 g, Protein 20.2 g, SaturatedFat 19.6 g, Sodium 1793.5 mg, Sugar 15.5 g
EGGPLANT RECIPES: BAKED EGGPLANT PARMESAN
This baked eggplant parmesan is one of our favorite eggplant recipes!
Provided by Phoebe Moore
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk the eggs and almond milk.
- In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
- Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
- In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
- Remove from the oven and top with fresh basil.
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
CRISPY EGGPLANT
This is a great recipe if you are looking for something healthy and easy to make. It goes best with a mango chutney.
Provided by Marsroses
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
- Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
- Press eggplant slices into bread crumb mixture to coat both sides.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
- Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 38.7 g, Fat 12.7 g, Fiber 8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 623.9 mg, Sugar 5 g
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CRISPY KETO RICOTTA STUFFED EGGPLANT ROUNDS - BONAPPETEACH
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5/5 (1)Total Time 1 hr 58 minsCategory AppetizersCalories 95 per serving
- Slice the eggplant into 1/2 inch rounds. Place on a paper towel lined baking sheet and sprinkle sea salt across the top. Place paper towels over that and another baking sheet. Add bowls or plates to weigh down the pan to extract excess water for 30 minutes.
- While the sliced eggplant is sweating, combine the ricotta, parmesan, parsley, and one egg together in a bowl and set aside.
- Remove the paper towels off of the eggplant and wipe away the excess salt. Spread a heaping tablespoon of the ricotta mixture over the top of each round and spread it evenly across the eggplant with a butter knife. Repeat with all the eggplant slices.
STUFFED EGGPLANT WITH CRISPY BEEF RECIPE | BON APPéTIT
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- Preheat oven to 425°. Trim stem end off 2 eggplants, then poke holes all over. Cut both eggplants in half lengthwise. Using the tip of the knife, score a shallow 1"x1" crosshatch pattern into 4 cut sides.
- Place eggplant on a rimmed baking sheet and drizzle with 3 Tbsp. oil. Toss eggplant with clean hands to coat. Season generously on all sides with salt and pepper. Arrange halves cut sides down on baking sheet.
- Roast eggplant until undersides are deep golden brown, 20–25 minutes. Using a flexible spatula, turn halves cut side up, scraping pan to release eggplant. Continue to roast until very tender and flesh is collapsed, another 15–20 minutes. Remove from oven and let rest until cool enough to handle.
- While eggplant is roasting, prep the filling ingredients and yogurt sauce. First, peel and set aside 1 garlic clove. Smash remaining 4 garlic cloves with the flat side of your knife and remove loosened skin.
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- Slice each eggplant in half, lengthwise and using a spoon, scoop out the center flesh, leaving a ¼-inch-thick eggplant shell. Set the center flesh aside for later use. Brush the shells with olive oil and place on a baking sheet.
- In a large skillet over medium heat, heat 1 tablespoon oil and add the chopped eggplant flesh, garlic, rosemary and salt. Cook, while stirring, for 2-3 minutes.
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