Stuffed Eggplant Parm Recipes

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STUFFED EGGPLANT PARM



Stuffed Eggplant Parm image

Provided by James Briscione

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 medium Italian eggplant, peeled (about 2 1/2 pounds)
1/2 cup extra-virgin olive oil
1 tablespoon minced garlic
Kosher salt
1 cup marinara sauce, plus more as needed
8 ounces round mozzarella, thinly sliced
2 cups all-purpose flour
2 large eggs, beaten
1/2 cup milk or water
2 cups breadcrumbs
Canola or peanut oil, for frying
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees F. Fit 2 baking sheets with cooling racks.
  • Cut the eggplant into round slices about 1/2-inch thick and place on the prepared baking sheets.
  • Combine the olive oil and garlic in a small bowl and mix well. Pat the eggplant slices dry, brush each slice with the olive oil mixture and season with salt. Place the eggplant in the oven to roast until just tender, about 8 minutes.
  • Remove from the oven and working one at a time, spread 1 to 2 teaspoons marinara sauce over each eggplant slice. Add a slice of mozzarella and another spoonful of marinara. Place another slice of roasted eggplant on top and gently press together. Set aside and repeat until all the eggplant has been used.
  • Set up 3 bowls or shallow dishes on the countertop - one with flour and 1 teaspoon salt, one with beaten eggs, milk and 1 teaspoon salt and the third with breadcrumbs and 1 teaspoon salt.
  • Carefully take the assembled eggplant stacks and dip them into flour, then the egg making sure that all sides are completely coated. Roll in the breadcrumbs, again taking care to cover all sides. Set aside on a clean baking sheet while the remaining pieces are breaded.
  • Pour oil into a large cast-iron pan to a depth of 3/4-inch. Heat the oil to 375 degrees F.
  • Carefully add the eggplant pieces, 3 or 4 at a time, and fry until golden brown, 3 to 5 minutes. Drain on a cooling rack and rest for 1 minute before transferring to a plate to serve. Repeat with the remaining eggplant stacks. Sprinkle with Parmesan and serve with extra sauce on the side.

STUFFED EGGPLANT PARM



Stuffed Eggplant Parm image

Eggplant lovers, this cheesy Parm bake from Delish.com is for you.

Categories     eggplant parm     baked eggplant     cheesy eggplant     stuffed eggplant     italian eggplant     low carb eggplant parm     stuffed eggplant     stuffed eggplant parm     no fry eggplant parm

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

1 1/2 c. marinara, divided
2 medium eggplants, halved
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 c. chopped tomatoes
1 large egg, lightly beaten
2 1/2 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1/4 c. Italian bread crumbs
Freshly sliced basil, for garnish

Steps:

  • Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
  • In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
  • Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
  • Bake until eggplants are tender and cheese is golden, about 50 minutes.
  • Garnish with basil before serving.

STUFFED EGGPLANT PARMESAN WITH GROUND BEEF



Stuffed Eggplant Parmesan With Ground Beef image

This is a stuffed eggplant Parmesan recipe with ground beef. Eggplant halves are stuffed with ground beef, tomatoes, and mozzarella cheese.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 55m

Yield 6

Number Of Ingredients 11

1 large eggplant (about 2 pounds), ends trimmed and halved lengthwise
3 tablespoons vegetable oil
1 pound lean ground beef
2 cloves garlic, minced
1 (15-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups fresh soft bread crumbs (made from about 3 slices)
1/4 cup grated Parmesan cheese
1 cups shredded Mozzarella cheese (or 3 to 4 slices)

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Hollow out inside of eggplant, leaving a sturdy shell for stuffing.
  • Place shells in a foil-lined baking pan and set aside.
  • Dice eggplant that was removed from "shells."
  • Heat vegetable oil in a large skillet over medium heat. Add reserved diced eggplant and sauté until soft.
  • Remove with a slotted spoon to paper towels to drain.
  • Add ground beef to skillet; cook while breaking up.
  • Add garlic to skillet and sauté for about 1 minute longer.
  • Stir in tomatoes, tomato paste, salt, and pepper. Simmer, stirring frequently, for about 15 minutes.
  • Add breadcrumbs, Parmesan cheese, and sautéed eggplant to sauce mixture and stir to blend.
  • Spoon sauce mixture into eggplant shells.
  • Cut mozzarella cheese slices into triangles and arrange on top of eggplant halves, or top eggplant with shredded mozzarella cheese.
  • Bake stuffed eggplant Parmesan oven for about 25 minutes.
  • To serve, place eggplant halves on a bed of cooked buttered green beans or spaghetti squash. Or serve stuffed eggplant on heated marinara sauce with cooked spaghetti.

Nutrition Facts : Calories 491 kcal, Carbohydrate 43 g, Cholesterol 80 mg, Fiber 8 g, Protein 33 g, SaturatedFat 7 g, Sodium 746 mg, Sugar 12 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

STUFFED EGGPLANT PARMESAN



Stuffed Eggplant Parmesan image

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

2 tablespoons olive oil
2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
½ cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
½ cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese

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

STUFFED EGGPLANT PARMESAN



Stuffed Eggplant Parmesan image

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

2 medium eggplants (about 1 pound each)
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, grated
1 tablespoon tomato paste
One 28-ounce can whole peeled tomatoes
1 teaspoon dried oregano
1/4 cup fresh basil leaves, chopped
1 cup panko breadcrumbs
1/2 cup fresh parsley, finely chopped
1 cup freshly grated Parmesan (about 4 ounces)
1 1/3 cups shredded low moisture mozzarella (about 6 ounces)

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.

STUFFED EGGPLANT PARMESAN ROLLS



Stuffed Eggplant Parmesan Rolls image

Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.

Provided by Nikki Wilson

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 10

1 large eggplant, ends trimmed
2 teaspoons sea salt, or as needed
1 cup all-purpose flour
3 eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
  • Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
  • Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
  • Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
  • Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
  • Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g

STUFFED EGGPLANT PARMESAN



Stuffed Eggplant Parmesan image

Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 11

6 small eggplants, (about 8 to 10 ounces each)
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups Low-Fat Tomato Sauce
1 1/2 tablespoons medium-chopped fresh flat-leaf parsley
1 1/2 tablespoons unsalted butter
4 1/2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/8 teaspoon grated nutmeg
3 tablespoons freshly grated Parmesan cheese
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Bake eggplants until slightly softened, about 15 minutes. Transfer eggplants to a clean surface. Slice off 1/4 of each eggplant lengthwise, and reserve the pieces. Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin. Reserve the flesh. Cut removed pieces and flesh of the eggplants into 1/4-inch dice; set aside.
  • Spray a nonstick skillet with olive-oil spray, and place over medium heat. Stir in the diced eggplant, 1 1/4 teaspoons salt, and pepper. Cover, and cook the eggplant until tender, 15 to 20 minutes. Stir in tomato sauce and parsley, and cook 3 to 4 minutes. Fill the reserved hollowed eggplants with eggplant filling brimming over the top slightly, and place in a baking pan large enough to comfortably hold the eggplants. Bake for 10 minutes.
  • Meanwhile, make the balsamella sauce: Melt butter in a small saucepan over medium-low heat. Whisk in flour until all the butter has been absorbed, and cook 2 minutes. Slowly pour in 1/4 cup milk, while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4 cup at a time, until all the milk has been added and the sauce is smooth and creamy. Stir in the remaining 1/4 teaspoon salt and nutmeg. Cook until the sauce has thickened to the consistency of pancake batter, 4 to 5 minutes.
  • Spoon about 2 tablespoons balsamella sauce over the top of each filled eggplant, and sprinkle tops with Parmesan. Bake until tops are golden and eggplants are heated through, about 20 minutes.

Nutrition Facts : Calories 136 g

STUFFED EGGPLANT PARMIGIANA



Stuffed Eggplant Parmigiana image

My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965. This is a great version of one of my favorite ways to enjoy eggplant!

Provided by loof751

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 small eggplants
1 lb Italian sausage
1 (1 lb) can tomatoes
1 (6 ounce) can tomato paste
2 tablespoons parsley
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon oregano
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Mince the garlic. Cut eggplants in half and scoop out the pulp; dice.
  • Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well.
  • Add the tomatoes, tomato paste, parsley, garlic, salt and oregano. cover and simmer 15 minutes.
  • Add the diced eggplant pulp. Cover and simmer 15 minutes longer.
  • Place the eggplant shells in a greased 13x9x2 baking dish. Divide half of the sauce among the eggplant shells. Sprinkle with the mozzarella cheese.
  • Heap remaining sauce on the shells and sprinkle with Parmesan cheese.
  • Bake, uncovered, 30 minutes.

CHEESY STUFFED EGGPLANT RECIPE BY TASTY



Cheesy Stuffed Eggplant Recipe by Tasty image

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

2 large eggplants
¼ cup olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
⅓ cup olive oil
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons fresh thyme leaf
2 ½ cups baby bella mushroom, sliced
1 ½ cups farro
⅓ cup dry white wine
3 cups vegetable stock
3 tablespoons unsalted butter
¾ cup grated parmesan cheese
1 ½ tablespoons kosher salt
1 ½ teaspoons freshly ground black pepper
⅓ cup green sweet peas
½ cup cherry tomato, halved
3 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese
8 slices fresh mozzarella cheese
olive oil, drizzle
kosher salt, to taste
black pepper, to taste
1 tablespoon fresh parsley, roughly chopped

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 PARMESAN



Stuffed Eggplant Parmesan image

Skillet-cook stuffed eggplant with cream cheese and Parmesan to make a creamy and delicious filling. You'll love this creamy Stuffed Eggplant Parmesan.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 8 servings

Number Of Ingredients 7

4 small eggplants (1-1/2 lb.), ends trimmed, cut lengthwise in half
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
2 Tbsp. milk
1/2 tsp. ground black pepper
2-2/3 cups cooked long-grain white rice
1/4 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 450ºF.
  • Place eggplant, cut sides down, on baking sheet sprayed with cooking spray. Bake 15 min. or until slightly softened; cool 5 min. Reduce oven temperature to 400ºF.
  • Scoop out eggplant centers, leaving 1/4-inch-thick shells. Chop eggplant flesh; place in large skillet sprayed with cooking spray. Cook and stir 3 min. or until tender. Add cream cheese spread, pasta sauce and milk; cook and stir 2 min. or until heated through. Stir in rice and 2 Tbsp. Parmesan.
  • Return eggplant shells to prepared baking sheet; fill with rice mixture. Sprinkle with remaining Parmesan.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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From insider.com


BEST STUFFED EGGPLANT PARM RECIPE - HOW TO MAKE STUFFED …
2021-12-07 1 1/2c.marinara, divided; 2 medium eggplants, halved; 1 tbsp.extra-virgin olive oil; 1 medium onion, chopped; 1 tsp.dried oregano; Kosher salt; Freshly ground black ...
From mastercook.com


STUFFED EGGPLANT RECIPE | EATINGWELL
Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes. Transfer to a bowl, season with salt and 1/4 teaspoon pepper and set aside to cool. Step 4.
From eatingwell.com


STUFFED EGGPLANT PARM — GROUNDED NOURISHMENT
2021-01-20 Chop the eggplant flesh and dice the zucchini and artichokes. Add 2 tsp oil to a large pan and heat on medium, add minced garlic, chopped onion and saute for ~5 minutes; increase heat and add the eggplant flesh and zucchini, cook for an additional 5 minutes
From groundednourish.com


STUFFED EGGPLANT PARMESAN • UNICORNS IN THE KITCHEN
2019-07-14 Add the spices, tomato paste and water. Cook for a few minutes to incorporate the flavors. Stuff the eggplants and bake: Using a spoon, fill the hollowed eggplants with the ground beef filling. Bake in the oven at 400°F until the eggplants are fully cooked. Top with parmesan and mozzarella cheese and broil until the cheese is melted.
From unicornsinthekitchen.com


STUFFED EGGPLANT WITH GROUND BEEF | THE MEDITERRANEAN DISH
2017-09-11 All-star stuffed eggplant recipe with a Middle Eastern twist. Roasted eggplant stuffed with a fragrant mixture of spiced meat, fine bulgur and pine nuts. Ingredients. Scale 1x 2x 3x. 2 large eggplants, stems removed, halved; Salt; Private Reserve extra virgin olive oil; 1 medium yellow onion, shredded (about ½ cup packed shredded yellow onion) 2 large garlic …
From themediterraneandish.com


ITALIAN STYLE STUFFED EGGPLANT PARMESAN - SMACK OF FLAVOR
2020-06-23 Roasting the Eggplant. Preheat the oven to 375 F. Chop off the stem end of the eggplant and then cut in half lengthwise. Ensure the eggplant halves are equal in size to help with even cooking. Using a spoon, scoop out the meaty flesh of the eggplant, ensuring to leave about ¼ - ½ inch of the flesh and the skin intact.
From smackofflavor.com


STUFFED EGGPLANT WITH PARMESAN - CULTURED PALATE
2016-08-29 Cut each eggplant in half. Scoop out the inside leaving about a ⅓ inch around as a shell. Cut the removed eggplant into cubes. Boil the eggplant cubes along with the onion until tender. Mix the eggplant, rice (if using), spaghetti sauce and parmesan. Fill the eggplant halves with the stuffing. Place the stuffed eggplant shells in a baking ...
From myculturedpalate.com


EASY BEEFY STUFFED EGGPLANT PARMESAN - FOXY FOLKSY
2021-02-05 Instructions. Cut each eggplant into half, lengthwise. Scoop out the inner flesh leaving a thin layer making a shell or boat with the skin. Chop the scooped flesh into small cubes and set aside. Pour 1 cup of the marinara sauce to a baking dish and spread evenly. Arrange the eggplant shells on top, cut part facing up.
From foxyfolksy.com


EASY LOW CARB BOLOGNESE STUFFED EGGPLANT PARM - CHOPERELLA
1 tbsp oil. 1 medium red onion, finely chopped. 2 tsp fennel seeds. 400g pork sausages. 3 cloves garlic, minced. 1 tsp chili flakes (or to taste) 1 tbsp tomato paste. 1 …
From choperella.com


BEST STUFFED EGGPLANT PARMESAN - SOUTHERN FELLOW
2018-09-01 preheat oven to 375 degrees. spray a 13x9 pan with pan spray. Line each slice of fried eggplant with 1 slice of the prosciutto. Next add 2 tablespoons of the filling and the roll the eggplant up into a nice packet. Add the rolled eggplant to the greased pan. Top each stuffed eggplant with 1/4 cup of tomato sauce.
From southernfellow.com


STUFFED EGGPLANT PARMESAN | 12 TOMATOES
Preheat oven to 400°F. Cut each eggplant in half lengthwise and scoop out the insides, leaving a 1/2-inch border around the edge. Chop the eggplant you removed and set aside. Place eggplant halves in a baking pan, flesh side up. Rub each eggplant half with about 1 tablespoon of olive oil and season with salt and pepper.
From 12tomatoes.com


STUFFED EGGPLANT PARM RECIPE | RECIPES, DELISH RECIPES, EASY MEALS
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From pinterest.com


STUFFED EGGPLANT PARM | PUNCHFORK
2 medium eggplants, halved. 1 tbsp extra-virgin olive oil. 1 medium onion, chopped. 1 tsp dried oregano. 2 cloves garlic, minced. 1 cup chopped tomatoes. 1 large egg, lightly beaten. 2 1/2 cup shredded mozzarella, divided. 1/4 cup freshly grated Parmesan.
From punchfork.com


WHAT TO SERVE WITH EGGPLANT PARMESAN? 10 BEST SIDE DISHES
2022-05-02 6. Balsamic Glazed Carrots with Thyme and Lemon Zest. I’m always looking for a new way to spice up our meal, so when I came across this recipe on Pinterest the other day, I had to give it a try. The addition of eggplant parmesan is what makes these carrots shine! The balsamic glaze brings out their natural sweetness and balances them with ...
From eatdelights.com


BAKED STUFFED EGGPLANT PARMESAN - THERESCIPES.INFO
How to Make Baked Stuffed Eggplant Parmesan. Heat oven to 400 degrees. Cut eggplant in half lengthwise. Cut around inside of each half with a knife. Cut about 1/4-1/2 inch away from outer edge of eggplant. Cut all the way around inside perimeter. Be careful not to slice through the eggplant skin.
From therecipes.info


CRISPY KETO RICOTTA STUFFED EGGPLANT ROUNDS - BONAPPETEACH
2020-10-09 Place the ricotta layered eggplant rounds onto a baking sheet and place it into the freezer to set. Once set, add the two eggs to a dish and then combine the pork rinds, 1/4 cup of parmesan, and the Italian seasonings in a separate dish. Coat each piece of eggplant in the egg wash and then in the pork rind mixture.
From bonappeteach.com


MINI STUFFED EGGPLANT PARMESAN - THE BAKING FAIRY
2017-06-14 Season lightly with salt and pepper. In a medium bowl, combine the milk and bread, and mash together with a fork. Add in the ground beef, egg, grated parmesan, and all of the seasonings. Add in the cooked eggplant. Mix everything together until well incorporated. At this point, preheat the oven to 400F.
From thebakingfairy.net


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