Italian Stuffed Eggplant Recipes Baked

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Listing Results Italian Stuffed Eggplant Recipes Baked

Mama Chiarello's Stuffed Eggplant Allrecipes

4 hours ago Step 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 …

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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ItalianStyle Stuffed Eggplant Recipe EatingWell

2 hours ago Two favorite Italian dishes--lasagna and eggplant Parm--are rolled into one in this stuffed vegetable recipe. Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant

Total Time: 1 hr 15 mins
Calories: 199 per serving
1. Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell. Set the flesh aside.
2. Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.
3. Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
4. Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan.

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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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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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Stuffed Eggplant Recipe Allrecipes

7 hours ago A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked. Great as a main course but you can buy the mini eggplant

Rating: 5/5(115)
Total Time: 1 hr
Category: World Cuisine, European, Italian
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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Stuffed Eggplant Melenzane Ripiene

4 hours ago Sprinkle some parsley and EV olive oil. Dry the eggplant shells and position them over the bed of potatoes. Fill each shell with the stuffing as even as possible. Cover the stuffing of each eggplant with marinara sauce. Sprinkle cheese over the marinara sauce. Bake at 375F for one hour.

Rating: 5/5(7)
Servings: 4

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Stuffed Baby Eggplants Italian Food Forever

6 hours ago Instructions. 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 cut side up on a baking

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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Mom's Stuffed Eggplant Recipe Michael Chiarello Food

Just Now 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 …

Rating: 5/5(140)
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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Baked Stuffed Eggplant Boats What's Cookin' Italian

5 hours ago How to cook Baked Stuffed Eggplant Boats. On a cutting board, cut the eggplant lengthwise in half. With a sharp knife carve out each middle leaving the bottom and sides around 1/2 inch thick all around. In a medium-size bowl mix everything together including the meat if using but not the mozzarella cheese.

Estimated Reading Time: 4 mins

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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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Stuffed EGGPLANT 😋 Best Italian recipe 😉 Baked Stuffed

3 hours ago 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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Stuffed Eggplant Recipe BettyCrocker.com

Just Now 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

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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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 with Ricotta Linda's Italian Table

5 hours ago Place a little sauce in the bottom of a 9×13 inch baking dish. Take each eggplant slice and place a spoonful of ricotta filling in each. Set the “pockets” in the baking dish with the sauce – fit them close together so that they hold one another up. Line them up making two rows. The recipe

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Baked Stuffed Eggplant with Italian Sausage Recipe Food

4 hours ago 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

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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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 large nonstick skillet with cooking

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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Easy Stuffed Mini Eggplants 2 Sisters Recipes by Anna

6 hours ago EASY Stuffed Mini Eggplants ~ are brimming with sautéed onions, fresh tomatoes, chopped eggplant, sundried tomatoes, basil, and breadcrumbs. Topped off with grated pecorino cheese, baked until they are golden and tender, making these Italian

Rating: 4.5/5(6)
Category: Appetizer / Side Dish
Servings: 10
Total Time: 45 mins
1. Preheat oven to 350 degrees.
2. Spray a large baking dish or sheet with cooking oil and set aside.
3. Slice each eggplant lengthwise and carefully using a pairing knife to hollow out the flesh with each half, transfer the fresh of the eggplant onto a chopping board, and place each eggplant onto a prepared baking dish. Lightly drizzle some olive oil and sprinkle some salt inside each hollowed eggplant.
4. Bake in the oven for 15 to 20 minutes, or until the eggplant is tender. When ready, remove from the oven. Set them aside.

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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 eggplants and bake

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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10 Best Italian Baked Eggplant Recipes Yummly

3 hours ago Baked Eggplant Recipe30. fresh oregano, breadcrumbs, olive oil, cherry tomatoes, pinenuts and 6 more. Skinny Baked Eggplant Bruschetta The Two Bite Club. mozzarella cheese, eggs, olive oil, garlic, salt, large tomato and 9 more. Spicy Baked Eggplant

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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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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 eggplants as a light dinner along with a big salad. Jane Black. Source: EatingWell Magazine, September/October 2014. Gallery. Stuffed Eggplant.

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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Best Stuffed Eggplant Parm Recipe How to Make Stuffed

8 hours ago Roughly chop scooped-out eggplant flesh. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and …

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 Just A Pinch Recipes

2 hours ago How to Make Baked Stuffed Eggplant. Slice eggplant in half lengthwise. Place in open pan of boiling water, bottom side down, with water coming to about 3/4 of the way up on the eggplant. Boil until eggplant is just tender, about 15 minutes. Meanwhile, brown Italian

Cuisine: Italian
Category: Other Main Dishes
Servings: 4
Total Time: 1 hr

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Stuffed Baby Eggplant Mangia Bedda

Just Now Drizzle olive oil over the hollowed baby eggplant halves, salt lightly and bake in a 350 degrees F preheated oven for 15 minutes. Meanwhile, prepare the filling: Heat olive oil in a large skillet and sauté a small finely diced onion.Add a clove of garlic, the reserved eggplant

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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Gluten Free Stuffed Eggpant – Silvia Colloca

5 hours ago 3. Chop the eggplant flesh and fry it in half of the olive oil until crispy. Taste for seasoning and set aside. 4. In the meantime season the empty eggplant halves with 1/4 of the remaining oil, a little salt and bake for 30 minutes. 5. Fry off the garlic in the remaining oil, add tomato and basil, season with salt and cook over medium heat for

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Italianstyle stuffed aubergines recipe BBC Good Food

8 hours ago 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

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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Meat Stuffed Eggplant Lidia

4 hours ago Fill the eggplant halves with the filling, and arrange snugly in the baking dish. Cover the dish with foil, and bake until the eggplant is tender all the way through, about 40 to 45 minutes. Uncover, and bake until the top of the filling is browned and crispy, about 10 minutes more.

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Baked Eggplant Stuffed with Italian Tomato Salsa

2 hours ago Turn the heat down to 180 C / 375 F. Drizzle each eggplant half with 1 tablespoon of olive oil and roast in the oven, flesh facing up, for additional 20-25 …

Cuisine: Italian
Category: Side
Servings: 2
Total Time: 1 hr 5 mins
1. Preheat the oven to 200 C / 400 F. Place the whole eggplant on an oven tray lined with some baking paper or foil. Place in the oven, middle shelf, for 30 minutes. This will bake/steam the eggplant from the inside.
2. After 30 minutes, take the eggplant out and cool it slightly. Carefully cut it in half, going lengthways. It should be soft and steamy on the inside.
3. Turn the heat down to 180 C / 375 F. Drizzle each eggplant half with 1 tablespoon of olive oil and roast in the oven, flesh facing up, for additional 20-25 minutes or until crispy brown on top.
4. Cut the tomatoes into quarters, remove the seeds and dice into small cubes. Add to a bowl together with garlic and the thyme leaves (removed form the sprigs).

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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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Eggplant Rollatini May I Have That Recipe?

Just Now Arrange the eggplant slices on the lined baking sheet and bake for 25-30 minutes or until tender. Don't turn off the oven, but reduce the temperature to 375F. While the eggplant is baking, place the mushrooms in the food processor and pulse until they're chopped small. Heat the oil in a large skillet. Add the mushrooms, oregano, garlic powder

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Eggplant and Sweet Sausage Bake Recipe Food.com

6 hours ago Add the eggplant, salt, cayenne, and black pepper. Saute for 2 to 3 minutes, or until slightly soft. Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted. Add the thyme, …

1. Preheat the oven to 375 degrees F.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the sausage and cook until brown.
4. Add the eggplant, salt, cayenne, and black pepper.

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Stuffed Baked Eggplant Parmesan DeLallo

3 hours ago Bake for about 15 minutes, until browned, then flip and bake for another 10 minutes. Remove from oven. Eggplant will be hot! Using a thin spatula, carefully layer each stack on the baking sheet: one slice of baked eggplant, a generous tablespoon of fresh mozzarella, another slice of eggplant and a spoonful of fresh mozzarella.

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Stuffed Eggplant Jamie Oliver Recipes

6 hours ago 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.

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Stuffed Eggplant boats Baked Eggplant Recipes Cooking

4 hours ago Stuffed eggplant is one of easy vegetarian eggplant recipes. Eggplants stuffed with feta, tomatoes and garlic - pretty good combination, every one will enjoy! Prepare a healthy dinner or snack with this baked eggplant recipe.

Ratings: 5
Calories: 252 per serving
Total Time: 1 hr 5 mins
1. Preheat the oven to 350 F/ 180 C.
2. Halve eggplants lengthwise. Spoon out the center of eggplants to make shells. Leave the shells and eggplant aside. You can drizzle it with lemon, so the will not brown.
3. Chop onion, garlic, parsley and eggplant flesh.
4. In a pan cook onions with garlic on a medium heat for 5 minutes, add chopped eggplant and cook 5 minutes more.

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Italian Sausage Eggplant Rollatini Culinary Ginger

2 hours ago Instructions. Preheat oven to 400°F/200°C. Remove the sausage meat from the casings and add to a mixing bowl. Add the Parmesan cheese, egg and basil. Mix well using a fork until combined, set aside. Trim the top and bottom off the eggplants. Stand the eggplant

Rating: 4.6/5(12)
Total Time: 56 mins
Category: Dinner Ideas
Calories: 164 per serving
1. Preheat oven to 400°F/200°C.
2. Remove the sausage meat from the casings and add to a mixing bowl. Add the Parmesan cheese, egg and basil. Mix well using a fork until combined, set aside.
3. Trim the top and bottom off the eggplants. Stand the eggplant on its end and trim a thin slice off the skin. Cut 5 slices, ¼-inch (1/2 cm) thick from each eggplant to yield a total of 12 slices. Lay the slices onto a board and sprinkle lightly with salt. Let sit for 20 minutes to draw out the moisture.
4. Preheat a heavy or cast iron skillet over medium heat. Dry the eggplant slices and place in the pan (no need for oil). Cook for 2-3 minutes per side, just until they start to soften. Remove and allow to cool.

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Italian Eggplant Gnocchi Bake Recipe Food News

3 hours ago Keyword anelletti, baked pasta recipe, eggplant boats, eggplants, Italian recipe, pasta bake, pasta stuffed eggplants. Place everything in an ovenproof dish and bake in the oven at 420° F followed by a few minutes on broil for a cheesy baked crust.

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VeggieStuffed Eggplant Recipe: How to Make It

Just Now Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. Divide mixture evenly between the eggplant

Rating: 5/5(3)
Category: Dinner
Servings: 2
Total Time: 45 mins
1. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell.
2. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender.
3. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender.
4. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese.

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Crispy Baked Eggplant Recipe today.com

6 hours ago Preparation 1. Preheat the oven to 375 F and line a rimmed baking sheet with parchment paper. Slice the eggplant into ½-inch thick rounds and set aside.

Cuisine: Italian
Total Time: 45 mins
Category: Appetizers,Entrées

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Vegetarian Stuffed Eggplant (Easy Mediterranean Recipe)

6 hours ago Why You Should Try This Recipe. Low-fat, healthy (because eggplants are packed with antioxidants), and bursting with garden-fresh flavor, there are countless reasons to love this easy stuffed eggplant recipe.. Visually stunning and the perfect recipe for summer, these baked stuffed eggplant halves work as both a flavorful side for meat-based main dishes and a filling vegetarian meal.

Rating: 5/5(7)
Total Time: 1 hr 20 mins
Category: Vegetarian Main Dish
Calories: 331 per serving

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SBS Food Silvia Colloca's stuffed eggplant Cook like

Just Now Silvia Colloca's stuffed eggplant Cook like an Italian. SBS Food posted a video to playlist Cook like an Italian with Silvia Colloca Series 2. April 22 at 3:01 AM ·. Eggplant is so delicious and silky when baked, so why stop at one round?

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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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Stuffed Eggplant or Zucchini Recipe

3 hours ago Step 3. In a large skillet, over medium heat, heat 2 tablespoons of olive oil or melt 2 tablespoons of butter. Cook the eggplant or zucchini shells 8 to 10 minutes per side or until easily pierced with a fork but still hold their shape. Remove from pan and place in …

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Eggplant Recipes : Roasted Hasselback Eggplants Edible

4 hours ago Eggplant Recipes Unleash the vegetable's smoky, earthy … A few of my favorites are: Everything from creamy pasta, stuffed eggplant, a luscious dip, grilled slices of eggplant with tasty sauces, and vegan meatballs, to hearty stews and fresh and flavourful salads. Everything from stuffed eggplant to eggplant curries, there is a recipe for

Rating: 4.9/5(942.1K)

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BAKED EGGPLANT Persian Mama

9 hours ago Arrange the eggplants in a single layer on the foil. Bake for about 25 minutes, or until the eggplants are soft when poked with a fork. Without removing the baking sheet, set the temperature to broil and continue broiling for about 2 minutes, or until the tops are golden brown. Remove the baking sheet from the oven and set aside to cool for 20

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Skinny Baked Eggplant Recipe With Ricotta: A Healthy

4 hours ago Tender eggplant is topped with ricotta, mozzarella and tomatoes for a quick, healthy dinner. If you want a chunkier tomato sauce, don't blend the tomatoes and you can adjust the amounts to suit your tastes. Serve this easy, cheesy baked eggplant recipe with a salad or your favorite vegetable.. Cuisine: Italian

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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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