MAMA CHIARELLO'S STUFFED EGGPLANT
In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 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. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. 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 onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g
VEGGIE-STUFFED EGGPLANT
Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.
Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges
STUFFED EGGPLANT PARMESAN
A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!
Provided by MARGARITADEE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
- Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 36 g, Cholesterol 22.5 mg, Fat 14.2 g, Fiber 9.5 g, Protein 15.3 g, SaturatedFat 5 g, Sodium 1001.4 mg, Sugar 15.8 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
STUFFED EGGPLANT RECIPE
Make and share this Stuffed Eggplant Recipe recipe from Food.com.
Provided by amandabliedung
Categories < 60 Mins
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°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 10-12 minutes.
- Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) 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 fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining 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 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.
Nutrition Facts : Calories 634.1, Fat 41.4, SaturatedFat 10.6, Cholesterol 182.9, Sodium 223.2, Carbohydrate 38.2, Fiber 13.1, Sugar 13.9, Protein 30.9
STUFFED EGGPLANT
Steps:
- In a large saute pan heat oil add onion and garlic and cook until onion is translucent. Add reserved chopped eggplant flesh, zucchini and red bell peppers - cook until softened. Add rice. Add white wine cook until wine has evaporated. Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften. Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste.
- Preheat oven to 375 degrees F.
- Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan. Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown. Serve lukewarm.
STUFFED BABY EGGPLANT
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.
- Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
- Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
- Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.
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
STUFFED EGGPLANT PARMESAN
This twist on your classic eggplant parmesan is half the mess and all the flavor packed into individual eggplant boats. Roast the eggplant in the oven and skip the dredging and frying process for a tender eggplant that uses a lot less oil. The eggplant is tossed with a quick marinara sauce and lots of cheese and topped with panko breadcrumbs for a crispy bite that's sure to satisfy.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Halve each eggplant lengthwise. Leaving a 1/2-inch border, score the eggplant flesh into 1/2-inch pieces. Scoop out the eggplant cubes with a spoon to create a boat out of the shell. Place the eggplant cubes on a rimmed baking sheet, breaking the large pieces apart with your hands, and toss with 1 tablespoon of the olive oil. Season with 1/2 teaspoon each salt and black pepper and set aside.
- Brush the inside of the eggplant shells with 1 tablespoon of the olive oil and season with 1/2 teaspoon each salt and pepper. Place in a 9-by-13-inch baking dish. Bake the eggplant shells and cubes, rotating the baking sheet and dish halfway through, until tender, about 20 minutes for the cubes and 30 minutes for the shells.
- Meanwhile, prepare the sauce. Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet. Add the onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Stir in the red pepper flakes and garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until a deep brick red, about 2 minutes. Break up the tomatoes with your hands and add to the skillet along with their juices. Swirl 1/4 cup water around the tomato can and add the liquid to the sauce. Stir in 1/2 teaspoon of the dried oregano and the basil. Season with 1/2 teaspoon each salt and pepper. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, about 15 minutes. Remove from the heat.
- Toss together the panko, parsley, 1/2 cup of the Parmesan and the remaining 1/2 teaspoon dried oregano in a medium bowl. Season with 1/4 teaspoon each salt and pepper. Drizzle with the remaining 2 tablespoons olive oil and toss to combine. Set aside.
- Preheat the oven to broil.
- Combine the cooked eggplant cubes, 2 cups of the sauce, the remaining 1/2 cup Parmesan, 1 cup of the mozzarella and 1/2 cup of the panko mixture in a large bowl. Spoon the eggplant mixture into the 4 shells and top with the remaining 1/3 cup mozzarella and the remaining panko mixture. Broil until the top is golden brown, 2 to 3 minutes, watching carefully. Serve the remaining sauce alongside.
MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
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.
STUFFED EGGPLANT
Even if you don't can your own tomato sauce, you can make Maria D Ugos stuffed eggplant; simply use fresh tomatoes or canned San Marzano tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Cut eggplants in half lengthwise, and use a melon baller or small spoon to scoop out flesh, leaving a 1/4-inch border around the edges. Place flesh in a sieve set over a medium bowl, and toss with 1 teaspoon salt; let sit 20 minutes to drain excess moisture. Coarsely chop until pieces are about the size of peas. Meanwhile, bring the water to a boil in a large saucepan, and add the eggplant shells. Cook 2 minutes; transfer to drain on a baking sheet, cut side down, and let cool slightly.
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add half the garlic, the chopped eggplant, and remaining teaspoon salt; saute, stirring occasionally, 3 to 4 minutes. Add 2 cups tomatoes; increase heat to medium-high, and continue cooking until the tomatoes stop releasing juices, about 3 minutes more. Add half the red pepper and the parsley and oregano. Transfer to a medium bowl; add egg, cheese, and 6 tablespoons breadcrumbs. Stir well to combine.
- In an 8-by-11 1/2-inch baking dish, mix remaining 2 cups tomatoes with remaining garlic and red pepper. Scoop heaping amounts of filling into eggplant shells, and arrange on top of tomato mixture in baking dish. Mix remaining 2 tablespoons breadcrumbs and teaspoon olive oil; sprinkle over eggplant filling. Bake until the tops begin to brown, about 1 hour. Remove from oven, and serve hot.
PORK-STUFFED EGGPLANT
My father loved to grow eggplant in his wonderful garden. Through the years. Mother learned to use it often in her cooking. We take pride in keeping this traditional fare in the family.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut off stem of eggplant; cut eggplant in half lengthwise. Scoop out and reserve center, leaving a 1/2-in shell. Steam shells for 3-5 minutes or just until tender; drain. Cube reserved eggplant. In a saucepan, cook eggplant cubes in boiling water for 6-8 minutes or until tender; drain and set aside. , In a skillet over medium heat, cook pork until no longer pink; drain. Add eggplant cubes, egg, bread crumbs, cheese, parsley, oregano, salt and pepper; mix well. , Fill shells; place in a greased 9-in. square baking dish. Pour tomato sauce over eggplant. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 431 calories, Fat 22g fat (9g saturated fat), Cholesterol 137mg cholesterol, Sodium 1168mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 6g fiber), Protein 32g protein.
STUFFED EGGPLANT
Don't discount the eggplant! This underrated veggie turns downright succulent when cooked correctly and stuffed with ground beef and veggies-it's a hearty, comforting and a delight to the taste buds. Herbs and pecorino Romano cheese add extra flavor and the toasted breadcrumbs add a satisfying crunch!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°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. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 500, Carbohydrate 32 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 9 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 10 g, TransFat 1/2 g
MOM'S STUFFED EGGPLANT (BY MICHAEL CHIARELLO)
I saw Michael make this on his cooking show, Easy Entertaining with Michael Chiarello. The episode was "Movable Feast".
Provided by Juenessa
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 328.6, Fat 20.9, SaturatedFat 5.3, Cholesterol 91.4, Sodium 116.8, Carbohydrate 21.4, Fiber 7.4, Sugar 7.9, Protein 16.1
BAKED STUFFED EGGPLANT
Provided by Robert Farrar Capon
Categories dinner, main course
Time 1h20m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Remove stems and cut the eggplants in quarters lengthwise. Soak them in lightly salted water for 15 minutes. Drain and dry.
- Melt 4 tablespoons butter in a large skillet and brown the cut sides of the eggplant pieces. Use more butter, as needed. Place the eggplant pieces, skin side down, in a suitable baking dish and make a deep slit down the center of each piece to form a pocket for stuffing.
- Add 4 tablespoons butter to the skillet and brown the lamb in it, stirring constantly. Add the onions, green pepper, paprika, salt, black pepper, cinnamon and tomato paste and cook for 5 minutes, stirring frequently.
- Preheat oven to 375 degrees.
- Divide the lamb mixture into eight portions and stuff it into the pockets of the eggplant pieces. Cut the tomatoes in half and drape the pieces over the stuffing in the eggplant pieces. Pour the water carefully around the eggplant pieces, cover and bake 45 minutes. Uncover and place under the broiler 5 minutes, or until nicely browned but not blackened. Serve with pilaf.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 41 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 21 grams, Sodium 660 milligrams, Sugar 15 grams, TransFat 1 gram
CHEESY STUFFED EGGPLANT RECIPE BY TASTY
Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
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!
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