Italian Stuffed Eggplant Recipes Baked

Step 2. Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes. Step 3. Meanwhile, …

Category: Healthy Ricotta Cheese Recipes
Calories: 199 per serving
Total Time: 1 hr 15 mins
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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Heat oven to 350 degrees F. Advertisement. Step 2. Cut the eggplant in half and scoop out the center, leaving enough meat inside the …

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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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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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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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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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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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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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. …

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. 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. Source: EatingWell Magazine, September/October 2014.

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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 …

Rating: 5/5(141)
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 is one of the most loved main dishes of Italian summer: you can find dozen of different recipes in every region of Italian peninsula. Here our recipe: eggplant stuffed with ground pork meat, bread, and tomato sauce. Cook them at your place and taste the Italian summer! WANT MORE RECIPES? SUBSCRIBE NOW: DON'T FORGET TO …

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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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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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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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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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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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Remove from oven, and reduce oven temperature to 375°F. Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage, and cook, stirring often with a wooden …

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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How do you make stuffed eggplant?

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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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