Italian Stuffed Eggplant Recipe

In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread …

Rating: 4.5/5(31)
Total Time: 1 hr 20 mins
Category: Progresso®
Calories: 548 per serving
1. Heat oven to 350 degrees F.
2. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
3. Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. 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 onion, pepper and garlic together in the oil.
4. In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.

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Step 2. Wash eggplants; cut each in half lengthwise. Remove pulp, leaving 1/4-inch-thick shells. Chop pulp; set aside 2 cups. (Reserve remaining pulp for another use.) Step …

Servings: 4
Calories: 249 per serving
1. Preheat oven to 350°.
2. Wash eggplants; cut each in half lengthwise. Remove pulp, leaving 1/4-inch-thick shells. Chop pulp; set aside 2 cups. (Reserve remaining pulp for another use.)
3. Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion and next 3 ingredients; sauté until tender. Stir in 2 cups pulp, tomato, and tomato sauce. Cook, uncovered, 15 minutes. Remove from heat; stir in rice and next 3 ingredients.
4. Arrange shells in a baking dish coated with cooking spray; spoon vegetable mixture evenly into shells. Bake, uncovered, at 350° for 10 minutes. Sprinkle with mozzarella cheese; bake 5 minutes.

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Drain tomatoes, reserving juice, then finely chop. Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, …

Rating: 3.4/5(23)
Servings: 4

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This Italian Style Stuffed Eggplant a delicious, cheesy stuffed recipe. Baked eggplant stuffed with a mix of tomatoes, seasoned with fresh …

Estimated Reading Time: 2 mins
1. Preheat the oven to 350 °F.
2. Slice each eggplant in half, lengthwise and using a spoon, scoop out the center flesh, leaving a ¼-inch-thick eggplant shell. Set the center flesh aside for later use. Brush the shells with olive oil and place on a baking sheet.
3. Bake eggplants in the preheated oven for 25 minutes.
4. In a large skillet over medium heat, heat 1 tablespoon oil and add the chopped eggplant flesh, garlic, rosemary and salt. Cook, while stirring, for 2-3 minutes.

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In a mixing bowl add the eggs, bread crumbs, most of the cheese, parsley and the mint. Mix everything well. Add the sauteed eggplant pulp and mix well again. In a baking pan, add a layer of marinara sauce to completely cover the bottom. Place the sliced potatoes to completely cover the bottom. Sprinkle some parsley and EV olive oil.

Rating: 5/5(7)
Servings: 4

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A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is …

Rating: 5/5(113)
Total Time: 1 hr
Category: Italian Recipes
Calories: 977 per serving
1. 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.
2. 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.
3. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

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In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an …

Rating: 4/5(4)
Total Time: 1 hr
Category: Healthy Eggplant Recipes
Calories: 324 per serving
1. Preheat oven to 375 degrees F.
2. Halve eggplants lengthwise. Trim a little off the undersides so they lie flat. Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set the shells aside.
3. 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.
4. Heat the remaining 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with the remaining 1/4 teaspoon pepper and 2 tablespoons Parmesan. Cook in the hot oil (in batches, if necessary), turning once, until golden brown and soft, 5 to 8 minutes. (Use caution: they will bubble and spit a little when you turn them over.) Drain on paper towels.

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Preheat the oven to 350 degrees F. Cut the eggplants in half, and use a sharp knife to cut around the outer edge leaving a small border without piercing the skin. Use a …

Reviews: 17
Category: Vegetables-Eggplant
Servings: 4
Total Time: 50 mins
1. Preheat the oven to 350 degrees F.
2. Cut the eggplants in half, and use a sharp knife to cut around the outer edge leaving a small border without piercing the skin.
3. Use a spoon to scoop out the flesh, and finely chop it.
4. Place the eggplants cut side up on a baking sheet.

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Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the …

Rating: 5/5(2)
Total Time: 1 hr 25 mins
Category: Lunch/Snacks
Calories: 376 per serving
1. Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
2. Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
3. Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.

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Today we are preparing another classic dish of Italian cuisine: Stuffed Eggplant 😋Of course the variations are endless, that's why I encourage you to share

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For this stuffed eggplant recipe, first start by washing the eggplants. Then cut them in half lengthwise and dig out the pulp using a teaspoon. Set the pulp aside. Fry the …

Rating: 5/5(1)
Category: Sides And Vegetables
Servings: 6
Total Time: 1 min
1. For this stuffed eggplant recipe, first start by washing the eggplants. Then cut them in half lengthwise and dig out the pulp using a teaspoon. Set the pulp aside. Fry the eggplant skins in a saucepan with 2 cups hot oil for 3-4 minutes, turning them halfway through cooking. Drain them on paper towels. Wash the tomatoes and slice in half. Chop the eggplant pulp that you previously set aside and brown in a saucepan with 4-5 tablespoons olive oil for 3-4 minutes. Add the chopped fresh red pepper to taste, garlic, capers, 1 tablespoon fresh oregano and the halved tomatoes. Cook for another 3-4 minutes.
2. Finally, remove the sauce from the heat and mix in the eggs, 2 tablespoons tomato sauce, 3 tablespoons grated pecorino cheese, 1 tablespoon chopped parsley, breadcrumbs and more salt. Distribute the mixture into the eggplant "shells.” Transfer the stuffed eggplants to a baking sheet lined with baking parchment. Complete with the remaining tomatoes, a sprinkling of breadcrumbs and a drizzle of olive oil. Bake the stuffed eggplant in a static oven at 400°F for about 25 minutes.

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Stuffed Eggplant:3 large Eggplant1 large Onion – coarsely chopped3 cloves Garlic – sliced2 + 3 stalks Celery – chopped1/4 cup Fresh Basil – chopped1/4 + 1/8

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This Italian stuffed eggplant recipe comes from Puglia: it’s called “barchette di melanzane”, stuffed eggplant boats.. These Italian style stuffed eggplant are quite easy to make: once you’ve cut eggplant in two and cooked them a few minutes in a pan with olive oil and water, you only have to carve them and mix the pulp with the other blended ingredients.

Cuisine: Italian
Total Time: 1 hr 25 mins
Category: Main Course
Calories: 395 per serving

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Place eggplant cut-side down and cook for 3-4 minutes. Turn over and cook for another 2-3 minutes. Remove from pan and set aside until cool to touch. Once cool, scoop out the pulp using a teaspoon and roughly chop. Set the eggplant skin “shells” aside in a baking dish. If needed, add a tablespoon or two of olive oil back to the pan.

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Step 3. Preheat broiler to high with oven rack 5 to 6 inches from heat. Pat eggplant shells dry, and brush with 1 tablespoon oil. Place eggplant shells, cut side up, on a …

Rating: 5/5(2)
Category: Eggplant
Servings: 6
Total Time: 1 hr 20 mins
1. Heat 3 tablespoons olive oil in a large skillet over medium. Add breadcrumbs, and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Remove from heat. Stir in lemon zest and 1/4 teaspoon salt; set aside.
2. Cut eggplants in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp into 1/2-inch cubes. Sprinkle eggplant shells with 1 teaspoon salt, and invert onto a clean, dry towel. Let stand 30 minutes to drain.
3. Preheat broiler to high with oven rack 5 to 6 inches from heat. Pat eggplant shells dry, and brush with 1 tablespoon oil. Place eggplant shells, cut side up, on a baking sheet, and broil just until tender, about 5 minutes. Remove from oven, and reduce oven temperature to 375°F.
4. Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage, and cook, stirring often with a wooden spoon to break up large pieces, until sausage is browned, 7 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl lined with paper towels. Reserve drippings in skillet.

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Instructions. Preheat the oven to 365 degrees F. Wash the eggplants, and cut them in half lengthwise. With a sharp knife, cut 6 slits crossways in each eggplant half, taking …

Servings: 4
Total Time: 45 mins
Category: Vegetables-Eggplant
Calories: 395 per serving
1. Preheat the oven to 365 degrees F.
2. Wash the eggplants, and cut them in half lengthwise.
3. With a sharp knife, cut 6 slits crossways in each eggplant half, taking care not to cut all the way through the skin at the bottom.
4. In alternate slits, push in the tomato slices in one, the cheese in another and the garlic and parsley in the third.

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For this Stuffed Italian Eggplant recipe I prefer fresh tomatoes, which are more subtle and less acidic than canned. If you have no choice, though, use 1 cup of diced no-salt-added canned tomatoes. Fresh thyme is delicious in tomato-based sauces, vinaigrettes, bean soups, and stews.

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How do you make stuffed eggplant?

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How do you cook italian eggplant?

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  • 3 tablespoons vegetable oil
  • 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup shredded Parmesan cheese

How to make easy authentic eggplant parmesan recipe?

Instructions

  • Peel the eggplant and slice into 1/4 inch thin slices if not done already. ...
  • Mix the salt and pepper seasoning with the flour and put in large bowl or plate.
  • Dip each slice into the egg then into the seasoned flour.
  • Spray baking sheets with oil and lay eggplant slices on them.
  • Drizzle and then spread olive oil over the eggplant for a thin coating.

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