Stuffed Eggplant Mediterranean Style Recipes

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.

STUFFED EGGPLANT MEDITERRANEAN-STYLE

Steps:

• Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.
• In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.
• Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.
• Bake, uncovered, in a 350º oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.

MEDITERRANEAN STUFFED EGGPLANT HALVES

Steps:

• Preheat oven to 325 degrees. In a skillet, heat olive oil over medium-low heat, add onions and garlic. Sweat, covered, for five minutes, stirring occasionally.
• Cut eggplants in half crosswise so that each half is of roughly equal volume. Carefully trim ends, if necessary, so that each half stands upright. Scoop out eggplant with a spoon, leaving a 1/4-inch shell. Reserve shells. Chop eggplant flesh coarsely.
• Add eggplant, cinnamon, raisins and lemon juice to skillet with onions. Cover, and cook for 7 minutes, stirring occasionally.
• Take skillet off flame, allow to rest for a minute, and then gently fold in mint, parsley, Worcestershire and cheese. (If ricotta salata is not available, cheeses like feta or mozzarella may be substituted.) Add salt and pepper to taste. Spoon the mixture loosely into eggplant shells, and arrange upright on a lightly greased baking sheet. Bake in a 325-degree oven for 10 minutes. Let cool on a rack, then wrap each in plastic wrap and refrigerate.