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!
STUFFED SICILIAN EGGPLANT RECIPE BY TASTY
Here's what you need: medium eggplants, pita, garlic, fresh parsley, fresh basil, parmesan cheese, olive oil, marinara sauce, italian bread crumbs, olive oil, shredded mozzarella cheese, marinara sauce, chicken stock, pinot grigio, salt, pepper
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.
- Once cubed, use a spoon to gently remove each cube - then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).
- Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.
- Process all ingredients into a stuffing consistency, which generally requires about 5-8 medium/long pulses (make sure you still have texture: don't process into a paste).
- Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.
- Spoon the stuffing you've made in the food processor into the frying pan and saute on a medium-low flame for approximately 8-10 minutes. Once this is done cooking, allow to cool for 10 minutes.
- Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.
- Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.
- Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.
- Place into a 425 °F for 25-30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.
- When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.
- Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 51 grams, Fat 32 grams, Fiber 8 grams, Protein 9 grams, Sugar 11 grams
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 WITH CHEESE AND TOMATOES
This reminds me a bit of eggplant parmesan, only much healthier. You could probably make this ahead and just save the baking part until you are ready to serve. I modified this recipe from Vegetarian Times magazine to give it more flavor. Among the things I added were the tomato sauce and extra cheese. I have listed them as optional ingredients, but I highly recommend it since it really adds so much to this dish. You can use whatever sauce you want (leftover spaghetti or pizza sauce would be good). I simply chopped up a few roma tomatoes and added a bit of red wine vinegar, garlic, and herbs, and cooked them all in a pan for a few minutes.
Provided by Vino Girl
Categories One Dish Meal
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
- Drain eggplant and allow to cool enough to be handled.
- Preheat oven to 350F and line a baking sheet or pan with foil.
- Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
- Cut cooled eggplant in half lengthwise and remove the flesh.
- Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
- Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
- Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
- Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
- Remove from the oven; top with hot tomato or pasta sauce and cheese.
THREE CHEESE STUFFED EGGPLANT
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For stuffed eggplant:
- Slice the eggplant lengthwise and cut into 1/4-inch thick slices, using a mandoline or sharp knife. Heat a large skillet over medium-high heat and add the oil.
- Add the flour to a shallow dish and season with salt and pepper, to taste. In another shallow dish, combine the eggs and the milk and season with salt and pepper, to taste. Dip the eggplant slices into flour, and then into the egg mixture.
- Fry the eggplant, in batches, in the hot oil until golden brown on both sides. Remove the eggplant to paper towels to drain. Repeat until all the eggplant has been fried.
- For the stuffing:
- In a large bowl combine the 3 cheeses, parsley and the 2 beaten eggs. Mix well and season with salt and pepper, to taste. The mixture should be a little wet, so add enough bread crumbs to make a dry mixture that will not stick to your hands.
- Lay the eggplant slices on a flat surface and divide the filling between the slices. Roll up and arrange in a lightly greased ovenproof dish. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees F.
- For quick tomato sauce:
- Add the canola oil to a large saucepan over medium-high heat and add the garlic and onions and saute until golden brown.
- Stir in the chopped tomatoes, tomato paste and vegetable stock and bring to a boil. Cook for 5 minutes, then reduce the heat and continue to cook at a simmer for another 15 minutes. Add the basil and the butter and adjust the seasoning with salt and pepper, to taste.
- To finish the dish:
- Remove the eggplant from the refrigerator, top with the fresh tomato sauce and bake until the eggplant is cooked through and the sauce is bubbling, about 20 minutes.
CHEESE-TOPPED STUFFED EGGPLANT
Mild yet rich tasting, this easy-to-make dish gets a lot of Mediterranean flavor from the Greek seasoning blend and mozzarella and Parmesan cheeses.
Yield Serves 4; 1 eggplant half and 1 cup filling per serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly spray a Dutch oven and 13 x 9 x 2-inch baking pan with cooking spray. Set aside.
- Leaving a 1/4-inch rim, scoop out the eggplant pulp and transfer to a cutting board. Chop the eggplant pulp. Set it and the shells aside.
- In the Dutch oven, cook the bell pepper and onion over medium-high heat for 4 minutes, or until the onion is soft, stirring frequently.
- Stir in the chopped eggplant, water, and Greek seasoning. Reduce the heat to medium. Cook, covered, for 4 to 5 minutes, or until the eggplant is tender.
- Stir in the cracker crumbs, tomato sauce, parsley, and red pepper flakes. Spoon into the eggplant shells. Place the shells in the baking pan. Sprinkle with the mozzarella.
- Bake for 20 minutes, or until the mozzarella has melted and the shells are tender when pierced with a fork. Remove from the oven. Sprinkle with the Parmesan.
- (Per serving)
- Calories: 191
- Total fat: 3.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 11mg
- Sodium: 341mg
- Carbohydrates: 30g
- Fiber: 11g
- Sugars: 13g
- Protein: 12g
- Calcium: 323mg
- Potassium: 924mg
- 1/2 starch
- 5 vegetable
- 1 lean meat
More about "cheese topped stuffed eggplant recipes"
CHEESY STUFFED EGGPLANT RECIPE - LIVING SWEET MOMENTS
From livingsweetmoments.com
4.3/5 (9)Total Time 1 hrCategory SideCalories 148 per serving
BAKED STUFFED EGGPLANT WITH CHEESE RECIPE ON FOOD52
From food52.com
Reviews 3Category EntreeServings 4-6
STUFFED EGGPLANT WITH RICOTTA | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
STUFFED EGGPLANT, 13 WAYS - FOOD.COM
From food.com
STUFFED EGGPLANTS RECIPE - COOKIST
From cookist.com
EASY STUFFED EGGPLANT RECIPE - COOKING LSL
From cookinglsl.com
STUFFED EGGPLANT RECIPE | ALLRECIPES
From stage.element.allrecipes.com
AMAZING GREEK STUFFED EGGPLANT - LIVING SWEET MOMENTS
From livingsweetmoments.com
30 EASY STUFFED EGGPLANT RECIPES I CAN’T RESIST – HAPPY MUNCHER
From happymuncher.com
STUFFED EGGPLANT - AHEAD OF THYME
From aheadofthyme.com
PAPOUTSAKIA (STUFFED EGGPLANTS) RECIPE - CHEF'S PENCIL
From chefspencil.com
STUFFED EGGPLANT TOPPED WITH CHEESE - YOUTUBE
From youtube.com
ROASTED BABY EGGPLANTS WITH GOAT CHEESE STUFFING - RUNNING TO …
From runningtothekitchen.com
ITALIAN STUFFED EGGPLANT BOATS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
THE BEST CHEESY EGGPLANT CASSEROLE RECIPE (PREPPED IN 10 MINUTES)
From imhungryforthat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love