Italian Stuffed Eggplant Recipe

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Mama Chiarello's Stuffed Eggplant Allrecipes

4 hours ago Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves. Step 5. Top with chopped tomatoes, the remaining 1/4 cup …

Rating: 4.6/5(31)
Total Time: 1 hr 20 mins
Category: Trusted Brands: Recipes And Tips, 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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Stuffed Italian Eggplant Recipe Epicurious

7 hours ago 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, then cook garlic, stirring, until golden, about 1 minute.

Rating: 3.4/5(23)
Servings: 4

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Italian Style Stuffed Eggplant Recipe Cook.me Recipes

4 hours ago This Italian Style Stuffed Eggplant a delicious, cheesy stuffed recipe. Baked eggplant stuffed with a mix of tomatoes, seasoned with fresh basil, olive oil, …

Cuisine: Italian
Total Time: 1 hr 15 mins
Servings: 4
Calories: 199 per serving
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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Stuffed Eggplant Melenzane Ripiene

4 hours ago Stuffed Eggplant a great Sunday meal alternative in Puglia. PS: This Video Recipe is now available on the Cooking with Nonna TV Channels available on: Roku TV, Apple TV, Amazon Fire and Android. Please search for the Cooking …

Rating: 5/5(7)
Servings: 4

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Italian stuffed eggplants recipe Mortadella and pecorino

4 hours ago This Italian stuffed eggplants recipe comes from Puglia: it’s called “barchette di melanzane”, stuffed eggplant boats.. These Italian style stuffed eggplants are quite easy to make: …

Cuisine: Italian
Total Time: 1 hr 25 mins
Category: Main Course
Calories: 395 per serving
1. Divide the eggplants in two and slice them with a knife, diagonally, in both directions. Go deep, almost to the peel. Sprinkle every half with a pinch of salt.
2. In a large and tall pan heat 2 tablespoons of olive oil and 1/4 cup of water.
3. Add the eggplants, open side down, cover and cook until fork tender.
4. Remove from heat and bring to room (or manageabltemperature. Scoop out the pulp with a spoon; try not to rip the peel (that will contain the stuffing). Collect the pulp in a medium bowl.

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Stuffed Baby Eggplants Italian Food Forever

6 hours ago 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 spoon to scoop out the flesh, and finely chop it. Place the eggplants

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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Sicilian Stuffed Eggplant Recipe Food.com

Just Now Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling. 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

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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Sicilian Stuffed Eggplant: Melanzane Our Italian Table

4 hours ago Bring to a boil and reduce to a simmer. Cover and cook for about 15 minutes. In a large frying pan, add a few tablespoons of olive oil over medium heat. Once hot, add the eggplant halves, flesh /flour side down, and fry until brown, about 5 minutes. Once brown, add the eggplant

Rating: 5/5(1)
Estimated Reading Time: 3 mins
Servings: 4
1. Make the stuffing: Combine the garlic, mozzarella, Parmigiano together in a medium bowl. Chop a few leaves of mint and add to the mixture. Drizzle with a few tablespoons of extra virgin olive oil until the mixture is moist. Mix together. Taste and season with salt and pepper.
2. Wash the eggplants and trim off the end near the stems. Cut the eggplants in half and place flesh side down on a work surface. Use a small knife to make numerous incisions in the skin. I usually make around 10 incisions all over the skin of each eggplant half – approximately 1 inch deep. Stuff each hole with the mixture (fingers work best here). Be sure to push deep into the incision so the stuffing does not come out. (You may have extra filling which can be reserved for another use.) Pour a bit of flour on a flat plate. Dip the flesh side of the eggplant in the flour to coat. Set the eggplant aside.
3. Prepare the sauce: Saute the onion in a few tablespoons of olive oil in a skillet or pan large enough to hold all the eggplant halves. When soft, add the chopped tomatoes and stir to combine. Season with salt and pepper and a few leaves of basil. Bring to a boil and reduce to a simmer. Cover and cook for about 15 minutes.
4. In a large frying pan, add a few tablespoons of olive oil over medium heat. Once hot, add the eggplant halves, flesh /flour side down, and fry until brown, about 5 minutes. Once brown, add the eggplant halves to the prepared sauce. When all the eggplant is added to the sauce, cover and allow to simmer over low heat until soft – about 25-20 minutes. (I like to turn the eggplants occasionally as they are cooking.) Once the eggplants are soft and tender, remove to a serving dish and spoon the sauce on top. Serve with plenty of Parmigiano and crusty bread for dipping. Buon appetito!

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Mom's Stuffed Eggplant Recipe Michael Chiarello Food

Just Now Deselect All. 1 large eggplant. 3 tablespoons extra-virgin olive oil, divided. 1/2 pound ground beef. Salt and freshly ground black pepper. 1 onion, small …

Rating: 5/5(139)
Author: Michael Chiarello
Cuisine: American
Category: Side-Dish
1. Preheat 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. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
3. 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.
4. In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

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Stuffed Eggplant Recipe YouTube

3 hours ago Learn how to make Meat-Stuffed Eggplant. I have found this dish at weddings and on the menus of Italian restaurants across America. Learn how to make Meat-Stuffed Eggplant. I have found this

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Italian Stuffed Eggplant Bella Sun Luci

7 hours ago Italian Stuffed Eggplant. Overview. This recipe is a play on many of the worlds' cultures' stuffed bell peppers. Ground meat, turkey in this case which can be substituted for a meat of your choice, plus rice, Bella Sun Luci sun dried tomato pesto and additional sun dried tomatoes make the base of the luscious filling. Classic comfort cuisine

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Best Stuffed Eggplant Parm Recipe How to Make Stuffed

8 hours ago 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 …

Rating: 4.7/5(12)
Total Time: 1 hr 10 mins
1. Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish.
2. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish.
3. Roughly chop scooped-out eggplant flesh.
4. In a large skillet over medium heat, heat oil.

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Baked Stuffed Eggplant with Italian Sausage Recipe Food

4 hours ago 1 3/4 teaspoons kosher salt, divided. 3 small eggplants (about 1 1/2 pounds) 1/4 pound Italian sausage, casing removed. 1 cup chopped yellow onion (from 1 small onion) 1 pound plum …

Rating: 4/5(1)
Category: Vegetable Recipes, Eggplant Recipes
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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Stuffed Eggplant Recipe EatingWell

8 hours ago In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an “inside-out” eggplant Parmesan. Serve these stuffed

Rating: 3.5/5(6)
Calories: 324 per serving
Total Time: 1 hr
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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RECIPE: Italian Stuffed Eggplant From The Vine

8 hours ago 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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Baked Stuffed eggplant Italian Food Forever

6 hours ago Baked Stuffed Eggplant. There are so many ways you can prepare eggplants, but when they are really fresh, I like to use a simple recipe to allow the fresh flavor of the eggplant to shine through. This recipe

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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Italian Stuffed Baby Eggplant Recipe The Well by Northwell

1 hours ago Preheat the oven to 400 degrees. Cut the eggplants in half, lengthwise. Using a paring knife, gently cut along the perimeter of the eggplant. Using a spoon, scoop out the flesh, transfer to a bowl and set aside. Sprinkle the eggplant "shells" with salt. Heat 2 tablespoons of olive …

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Italian Stuffed Eggplant Recipe MyRecipes

7 hours ago Preheat oven to 350°. 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.) Coat a …

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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Stuffed Eggplant Recipe Total Italian

4 hours ago Stuffed Eggplant Recipe. For the recipe of stuffed eggplants, wash the eggplants, cut them in half for the long; dig out the pulp and keep it aside. Fry the emptied eggplants in a frying pan with a couple of glasses of well hot oil for 3-4 minutes, turning them mid-cooking; drain on kitchen paper. Wash the cherry tomatoes and cut them in half.

Estimated Reading Time: 1 min

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Italian Grandma Makes Stuffed Eggplant YouTube

3 hours ago 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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Easy Italian Stuffed Eggplants ThinkBeef

2 hours ago Fold in the Italian breadcrumbs and Parmigiano Reggiano cheese; season with salt and pepper to taste. Spoon the filling into the eggplant shells until all of the filling is used up. Distribute the grated mozzarella evenly over the stuffed

Servings: 6
Estimated Reading Time: 2 mins
1. Cut each eggplant in half lengthwise. Using a paring knife, score the flesh of the eggplant with deep diagonal cuts, about one inch apart, being careful not to cut through the skin of the eggplant. Place the eggplant halves flesh-side up on a parchment–lined rimmed baking sheet and brush cut surface with olive oil; season with salt and pepper. Roast eggplant halves in a 400˚F oven for 30 to 40 minutes (larger eggplants will take closer to 40 minutes), until the skin of the eggplant looks collapsed and the eggplant flesh gives way easily when poked with a fork. Let cool for 10 minutes; use a spoon to carefully scoop out the flesh into a colander over a sink to drain – reserve eggplant shells on the baking sheet.
2. While eggplants roast, cool and drain, heat some olive oil in a large, deep skillet over medium-high heat. Add onion, sweet pepper and garlic; cook stirring often until softened, about 4 minutes. Add the ground beef and break apart with a wooden spoon, season with salt and pepper and cook until the beef is cooked through, about 6 to 8 minutes. Stir in the tomato paste, and drained eggplant flesh; stir to combine thoroughly. Fold in the Italian breadcrumbs and Parmigiano Reggiano cheese; season with salt and pepper to taste.
3. Spoon the filling into the eggplant shells until all of the filling is used up. Distribute the grated mozzarella evenly over the stuffed eggplants and bake in a 400˚F oven until the cheese is melted and slightly golden, about 6 minutes. Serve right away, garnished with freshly torn basil leaves.Per serving: 474 calories, fat 27.3 g (10.2 g of which is saturated), sodium 778 mg, carbohydrate 30.8 g, fibre 9.6 g, sugars 13.1 g, protein 28.4 g. %DV: zinc 59%, iron 21%, vitamin B12 90%, calcium 32% DV

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SausageStuffed Eggplant Recipe Allrecipes

6 hours ago Preheat oven to 400 degrees F (200 degrees C). Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly. Meanwhile, brown the Italian

Rating: 4.5/5(275)
Total Time: 1 hr 15 mins
Category: World Cuisine, European, Italian
Calories: 836 per serving
1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
3. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
4. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.

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Stuffed eggplants Italian recipes by GialloZafferano

2 hours ago To prepare the stuffed eggplants, start by trimming the ends of the eggplants, then wash them, dry them, and cut them in half lengthwise.Cut them along the edge, extract the pulp from the eggplants using a scoop 1, and set it aside.Then salt (using coarse salt) the inner part of the eggplants 2, and place them with the hollow part down on a grill to drain the vegetable water for about 30

Servings: 4
Total Time: 1 hr 40 mins
Category: Main Courses
Calories: 442 per serving

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Italian stuffed eggplant recipe Mortadella and pecorino

3 hours ago 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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Baked Stuffed Eggplant Boats What's Cookin' Italian

5 hours ago This is a recipe for stuffed eggplant boats. The eggplants is stuffed with rice and tomato and additional options are included. Any cooked meats can be added. This is a whole vegetarian or a meat meal. Perfect during lent without meat and low in calories. There are …

Estimated Reading Time: 4 mins

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Italian Grandma Makes Stuffed Eggplant Pizza Parties Of

3 hours ago Italian Grandma Makes Stuffed Eggplant. Chef May 09, 2018 comments off. Stuffed Eggplant: 3 large Eggplant. 1 large Onion – coarsely chopped. 3 cloves Garlic – sliced. 2 + 3 stalks Celery – chopped. 1/4 cup Fresh Basil – chopped. 1/4 + 1/8 cup Parsley – chopped.

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Stuffed Eggplant Italian Sausage : Italian Sausage

2 hours ago Mix in the tomatoes, basil and parsley. Cook for two or three more minutes. Turn off the heat, and when cool enough to handle, thoroughly mix in the breadcrumbs and salt and pepper to taste. Preheat the oven to 350 degrees. Fill the eggplant halves with the filling, and put them in a shallow glass baking dish.

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Sausage Stuffed Eggplant Boats Easy Baked Eggplant Recipe

6 hours ago Stuffed with spicy sausage and topped with cheese, this baked eggplant recipe is a satisfying, healthy dinner you’ll go back to again and again. SAUSAGE STUFFED EGGPLANT Italian sausage and roasted eggplant

Rating: 5/5(10)
Total Time: 1 hr 5 mins
Category: Dinner
Calories: 603 per serving
1. Preheat oven to 400˚F.
2. Cut eggplants in half, lengthwise. Scoop out the flesh/pulp, leaving a 1/2-inch border around the eggplant shell. Chop up the pulp and set aside.
3. Place empty eggplant shells on a rimmed baking sheet; season the empty shells with salt and pepper, and let stand cut-side up.
4. Heat olive oil in a large skillet over medium high heat.

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Stuffed Eggplant Recipe BettyCrocker.com

Just Now Stuffed eggplant is a classic Middle Eastern dish and you can find riffs on it all through the region and into the Mediterranean—from ground beef stuffed eggplant to lamb stuffed eggplant to vegetarian versions stuffed with grains like couscous, there’s seemingly an endless array of stuffed eggplant recipes

Rating: 4.5/5(26)
Category: Entree
Cuisine: Italian
Total Time: 1 hr 20 mins
1. Heat oven to 350°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 sauté 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 sauté 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 sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté 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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Stuffed Eggplant Italiano Just A Pinch Recipes

Just Now Blue Ribbon Recipe. This is a fantastic stuffed eggplant recipe. Veggies are sauteed, stuffed into the eggplant shell, sprinkled with Parmesan cheese, and roasted to perfection. The combination of ingredients creates a flavorful Italian meal. Hearty enough for a main dish or cut into smaller pieces for a side dish. This is simple and wonderful!

Cuisine: Italian
Category: Vegetables
Servings: 6
Total Time: 1 hr 5 mins

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Stuffed Italian Eggplant Recipes

1 hours ago Italian style stuffed eggplant. Drawing on Italian ingredients, Moms stuffed eggplant recipe from Food Network that can be prepared in advance and reheated in the oven. Greek Style Stuffed Eggplant. This Greek style stuffed aubergine dish from My Greek Dish pulls together some classic Greek flavours. Vegetarian Style Stuffed Eggplant.

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Meat Stuffed Eggplant Lidia

4 hours ago Pour the milk over the bread cubes in a small bowl. Once the bread has softened, squeeze out the excess milk and put the bread in the bowl with the cooled meat filling. Add the grated cheese, parsley, egg, and tomatoes, and mix well. Put the eggplant halves in a large baking dish, and drizzle with the remaining 4 tablespoons oil.

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Stuffed Baby Eggplant Mangia Bedda

Just Now Prepare the filling. Heat olive oil in a large skillet and sauté a small finely diced onion. Add garlic, the reserved eggplant flesh roughly chopped and cook until tender, stirring occasionally, for 5 …

Rating: 5/5(3)
Category: Antipasto, Main Course, Side Dish
Cuisine: Sicilian-Italian
Calories: 179 per serving
1. Preheat oven to 350 degrees F and grease a baking sheet.
2. Begin by cutting the eggplant in half, lengthwise, and hollowing them. I use a knife to score the flesh of the eggplant and then a spoon to scoop out the flesh. Set aside the flesh in a bowl.
3. Drizzle olive oil over the hollowed baby eggplant, salt lightly and bake in a 350 degrees F preheated oven for 15 minutes.
4. Heat olive oil in a large skillet and sauté a small finely diced onion. Add garlic, the reserved eggplant flesh roughly chopped and cook until tender, stirring occasionally, for 5-7 minutes.

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Stuffed eggplant (melanzane ripiene) recipe : SBS Food

Just Now This classic Italian recipe for stuffed, crumbed and pan-fried eggplant makes a great accompaniment to roast chook or pan-fried veal. You could also serve it with steamed …

Rating: 3.4/5(117)
Servings: 4-6
Cuisine: Italian
Category: Appetiser

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Italian Stuffed Eggplant with Mozzarella, Grain Free, Keto

6 hours ago Italian stuffed eggplant is hearty, healthy, and low carb Keto Paleo friendly. This recipe uses ground veal, but can be adapted to use any ground meat. Uses Italian herbs, spices and …

Rating: 4.7/5(9)
Servings: 4
Cuisine: Italian
Category: Entree
1. Heat oven to 400 degrees F.
2. Rinse eggplant and dry with clean towel.
3. Cut eggplant lengthwise. Leave stems on.
4. Score eggplant in cross hatch pattern, making sure not to cut into skin.

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Italian Stuffed Eggplant Fed & Fit Fed and Fit

7 hours ago When the sausage is finished cooking, add the eggplant, stir, and cook for at least 5 minutes, or until the eggplant softens. Add the tomatoes, Italian seasoning, salt, and black pepper. Stir to combine and bring to a simmer, then remove from the heat. Preheat the oven to 350ºF. Spoon an equal amount of the sausage filling into each eggplant

Servings: 5
Total Time: 453593 hrs 38 mins
Estimated Reading Time: 5 mins
1. Cut the eggplants in half along their length. Using a spoon or small knife, carve out the center of five of the eggplant halves, leaving at least a 1-inch “wall” on all sides. Place the five hollowed-out eggplants in a baking dish, cut-side facing up. Drizzle the tops with the olive oil and set aside.
2. Melt the butter in a large frying pan over high heat. Once melted, add the chopped onion, reduce the heat to medium, and cook for 10 minutes, or until golden brown. Add the garlic and cook for an additional 4 minutes, or until fragrant. Add the Italian sausage and, using a spoon or spatula to break it up into pieces, cook until browned and starting to become crispy.
3. While the sausage is cooking, cut the sixth eggplant half into ½-inch cubes. When the sausage is finished cooking, add the eggplant, stir, and cook for at least 5 minutes, or until the eggplant softens. Add the tomatoes, Italian seasoning, salt, and black pepper. Stir to combine and bring to a simmer, then remove from the heat.
4. Preheat the oven to 350ºF. Spoon an equal amount of the sausage filling into each eggplant boat. Sprinkle the top with additional Italian seasoning and bake at for 45 minutes, or until the thickest part of the eggplant is easily pierced with a fork.

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EggplantStuffed Peppers Recipe La Cucina Italiana

5 hours ago Method. Cut the eggplant into cubes and sauté them in a pan for about 8 minutes with 2 tablespoons of oil and garlic and parsley, chopped together. Remove the tops of the peppers, then remove the seeds and ribs. Place them standing up on a baking tray. Cut the bread into cubes, then add it to the eggplant. Season with salt and then combine 2

Servings: 8
Estimated Reading Time: 40 secs
Category: Sides And Vegetables
Total Time: 35 mins

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Italian Stuffed Eggplant for Two All Behind A Smile

9 hours ago While this Italian stuffed eggplant may be “for two”, the recipe is easily multiplied to feed large families. Don’t be deterred by that phrasing! And with that out of the way, let’s get down to business … delicious eggplant

Cuisine: Italian
Category: Main Course
Servings: 2
Total Time: 35 mins
1. Preheat oven to 350°F.
2. Slice the eggplant in half lengthwise, and carefully scoop out the insides with a spoon. I had to run a knife around the inside between the skin and the center portion to loosen it first (be very careful if you do this!)
3. Once the eggplant is hollowed out, set the skin portion aside (on a foiled covered cookie sheet if you want to save a step later).
4. Dice up the inside of the eggplant into 1/2" - 1" pieces.

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Stuffed Eggplant Parmesan With Ground Beef Recipe

3 hours ago Heat the vegetable oil in a large skillet over medium heat. Add the reserved diced eggplant and sauté until soft. Remove with a slotted spoon to paper towels to drain. Add the ground beef to skillet; cook while breaking up. Add garlic to the skillet and sauté for about 1 minute longer.

Rating: 4.3/5(53)
Total Time: 55 mins
Category: Entree, Dinner
Calories: 500 per serving

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Italian Sausage Stuffed Eggplant Idiot's Kitchen

9 hours ago Drain the shells upside down on some paper towels until the stuffing is ready. Pre-heat the oven to 350 degrees. For the Italian Sausage Stuffing, remove the outer casings from your sausage links. 3 links usually equal about 1 pound of sausage.

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Vegetarian Italian Stuffed Roasted Eggplant Recipe Food.com

8 hours ago Place shells in large baking dish. Chop eggplant and add to onion mixture. Add tomato sauce, salt and oregano. Add frozen soy crumbles and heat through. Add 3/4 cup of cheese and mix well. Fill eggplant shells with mixture. Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly. Submit a Recipe

Servings: 6-8
Total Time: 1 hr 30 mins
Category: Vegetable
Calories: 269 per serving
1. Preheat oven to 400°F.
2. Wash and pierce each eggplant 3 or 4 times.
3. Roast eggplant for 45 minutes to an hour turning a few times.
4. Meanwhile heat oil in large fry pan, add onion and green pepper. Sauté 20 to 25 minutes or until soft.

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Stuffed Eggplant from Puglia Recipe La Cucina Italiana

4 hours ago 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 …

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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Italianstyle stuffed aubergines recipe BBC Good Food

8 hours ago Chop the flesh and place to one side. STEP 2. Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh

Cuisine: Italian
Total Time: 50 mins
Category: Dinner, Main Course
Calories: 266 per serving
1. Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
2. Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
3. When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

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Italian Stuffed Eggplant The Mad Scientists Kitchen

6 hours ago Italian Stuffed Eggplant- Fusion Recipe. The discovery of a small ball of mozzarella in the fridge nudged me in the direction of baking. Then I brought 2 big king sized eggplant from the local lady who sells local produce.

Cuisine: Fusion, Indian, Italian
Category: Brunch, Dinner
Servings: 4
Total Time: 50 mins

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Italian Eggplant Parmesan Recipe / Make This Delicious

6 hours ago Italian Eggplant Parmesan Recipe / Make This Delicious Eggplant Parmesan Recipe for Dinner. Spread the bread crumbs out on a piece of foil. Meanwhile, in a 8 inch skillet place about 1/4 cup of canola oil and heat to high. Cover with a second layer and sprinkle with salt. Trim the stems and ends from the eggplants.

Rating: 4.5/5(760K)

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Frequently Asked Questions

How do you cook italian eggplant?

Preheat oven to 375 degrees F (190 degrees C). Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Dip each eggplant slice into milk and then press into the flour mixture. Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.

Is eggplant parmesan italian?

Eggplant parmesan is an Italian pasta dish that uses eggplant instead of a meat element and has a tomato-based sauce. Similar in structure to lasagna, eggplant parmesan is made by layering its sauce, eggplant, and cheeses in a casserole dish, and then baking. This dish is suitable for vegetarians...

What is the name of an italian eggplant dish?

The Best Italian Recipes With Eggplant Parmigiana {Eggplant Parmesan}. If you ask an Italian to name a dish with eggplants, without a doubt, the first that comes to mind is Parmigiana! Caponata {Sicilian Eggplant Salad}. ... Pasta Alla Norma. ... Oven Roasted Eggplant Alla Sarda. ... Skinny Vegetable Lasagna. ... Eggplant Steaks. ... Eggplant Pizzette [VIDEO RECIPE] These guys don't need much of convincing. ...

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