Eggplant Lovers Stuffed Eggplant Recipes

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STUFFED EGGPLANT



Stuffed Eggplant image

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

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

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

EGGPLANT LOVERS STUFFED EGGPLANT



Eggplant Lovers Stuffed Eggplant image

This is a delicious ground beef and eggplant dish for eggplant lovers! I have varied this dish several times by using ground pork and also Italian sausage meat either pork or chicken in place of the ground beef.

Provided by Paintpuddles

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 large eggplant
3 tablespoons extra virgin olive oil, divided
1/2 lb ground beef
salt & freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 garlic cloves, minced
1/2 cup freshly chopped fresh parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cups grated pecorino romano cheese, divided
1/4 cup breadcrumbs
1 egg
1 (14 1/2 ounce) can diced fire-roasted tomatoes

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 60 minutes in preheated oven. Let cool briefly, slice width-wise and serve.

SAVORY STUFFED EGGPLANT



Savory Stuffed Eggplant image

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

cooking spray
1 ½ cups water
¼ cup butter
1 (6 ounce) package herb-seasoning stuffing mix (such as Kraft® Stove Top®)
1 large eggplant, halved lengthwise
¼ cup grated Parmesan cheese
2 tablespoons mayonnaise
1 egg, beaten
paprika to taste

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

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