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
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
Provided by Food Network
Time 2h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cut the eggplants in half lengthwise and remove the inside flesh to create boat-like shells. Chop the eggplant flesh, sprinkle with some salt and place in a colander for 30 minutes. Sprinkle inside of eggplant shell with some salt, turn them upside down on towels to drain. (During these 30 minutes, chop and prepare the other ingredients.)
- Squeeze the chopped eggplant to remove excess water. Heat 1/3 cup of the olive oil in a large skillet. Add the chopped eggplant and saute until eggplant is browned. Add the tomatoes and, over high heat, cook the mixture until the liquid has evaporated. Add the bread crumbs, shrimp, garlic, olives, anchovies and capers and cook for a few minutes more for the flavors to come together. Season to taste with salt and pepper.
- Preheat the oven to 375 degrees. Fill the eggplant shells with the mixture, set them in a baking sheet and drizzle remaining olive oil over the top. Bake for 1 hour. Serve hot, warm or chilled, sprinkled with parsley.
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.
~ CASS'S SAVORY STUFFED EGGPLANT ~
This is my recipe for one delicious eggplant dish. I have just recently become familiar with eggplant. Boy am I glad I did. I've made a few dishes using it, but this has got to be the best. I hope you try it sometime. They can be cut in half and make 4 decent portions. My family loved it. Enjoy!
Provided by Cassie *
Categories Other Main Dishes
Time 1h
Number Of Ingredients 14
Steps:
- 1. Cut eggplant in half lengthwise and scoop out pulp, leaving about 1/2 inch thickness of shell. Chop the eggplant and place in a collander - sprinkle with salt and toss. Leave set for 20 - 25 minutes. Squeeze out liquid.
- 2. In a large skillet, over med heat, melt butter. Add zucchini, eggplant, onion, garlic, mushrooms and saute until vegetables are tender and liquid has formed in skillet. Stir in the almonds, basil, parsley and pepper.
- 3. Now, stir in the bread crumbs, starting with 2 cups. All liquid should be soaked up, if not, add remaining crumbs.
- 4. Preheat oven to 350 degree F. Stuff each eggplant halve evenly. Place in a sprayed 9 x 13 baking dish and bake for 25 - 30 minutes or until eggplant shell is tender.
- 5. Sprinkle with cheese and bake another 5 minutes.
- 6. Serve with a side of warmed marinara sauce if desired Enjoy! It's delicious!
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