Aubergine Boats Meat Stuffing With Gruyere And Cognac Recipes

EGGPLANT PARMESAN BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
• Chop the remaining eggplant and reserve.
• Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
• Bake for 10-15 minutes.
• Heat olive oil in medium skillet over medium heat.
• Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
• Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
• Add marinara sauce and cook for another 3-5 minutes.
• Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
• Bake for 10-15 minutes, or until cheese is melted.
• Sprinkle with basil and serve.
• Enjoy!

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
• Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
• Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
• Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
• Bake for 30 min or till hot & bubbly. Serve immediately.
• NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
• NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.