Baked Stuffed Eggplant Recipe 455

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN-STYLE STUFFED EGGPLANT



Italian-Style Stuffed Eggplant image

Two favorite Italian dishes--lasagna and eggplant Parm--are rolled into one in this stuffed vegetable recipe.

Provided by EatingWell Test Kitchen

Categories     Healthy Ricotta Cheese Recipes

Time 1h15m

Number Of Ingredients 9

2 medium eggplant (1 to 1 1/2 pounds each)
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 cup fat-free ricotta cheese
1 ounce Parmesan cheese, finely grated (1/4 cup)
¼ cup chopped fresh basil

Steps:

  • 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.
  • Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.
  • 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.
  • Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan.
  • Bake about 15 minutes or until heated through. Sprinkle with basil.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.5 g, Cholesterol 21.2 mg, Fat 9.1 g, Fiber 7.2 g, Protein 11.5 g, SaturatedFat 2.2 g, Sodium 448.7 mg, Sugar 12.8 g

STUFFED EGGPLANT PARMESAN



Stuffed Eggplant Parmesan image

A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!

Provided by MARGARITADEE

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
½ cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
½ cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
  • Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 36 g, Cholesterol 22.5 mg, Fat 14.2 g, Fiber 9.5 g, Protein 15.3 g, SaturatedFat 5 g, Sodium 1001.4 mg, Sugar 15.8 g

STUFFED EGGPLANT RECIPE



Stuffed Eggplant Recipe image

Make and share this Stuffed Eggplant Recipe recipe from Food.com.

Provided by amandabliedung

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra virgin olive oil, divided
1/2 lb ground beef (ground turkey also works great)
salt and pepper
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
3 garlic cloves, minced
1/2 teaspoon dried parsley or 1/2 cup fresh parsley
1/2 teaspoon dried basil or 1/2 cup fresh basil
1 1/4 cups grated pecorino romano cheese, divided
1/4 cup breadcrumbs
1 egg
2 small chopped tomatoes

Steps:

  • Preheat oven to 350°F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes.
  • Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) 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 fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together.
  • In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
  • Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
  • Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.

Nutrition Facts : Calories 634.1, Fat 41.4, SaturatedFat 10.6, Cholesterol 182.9, Sodium 223.2, Carbohydrate 38.2, Fiber 13.1, Sugar 13.9, Protein 30.9

VEGAN STUFFED EGGPLANT



Vegan Stuffed Eggplant image

Vegan Stuffed Eggplant with onion, garlic, tomatoes, and fresh basil then topped with vegan cheese is a simple yet flavorful meatless dish.

Provided by Michelle Blackwood, RN

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

2 medium eggplants or 1 large, cut into halves
1 tablespoon olive oil or 1/4 water
1 medium onion chopped
2 cloves garlic minced
4 medium tomatoes chopped
1/2 cup fresh basil leaves chopped (extra for garnish)
1 teaspoon coconut sugar optional
1 teaspoon salt or to taste
1 cup vegan cheese shreds optional
1/4 cup vegan Parmesan optional

Steps:

  • Preheat oven 400 degrees. Cut eggplant in half, scoop out the flesh of the eggplant, using melon ball peeler, spoon or a knife, leaving about half an inch shell.
  • Bake the eggplant shells, cut side facing up on a greased baking sheet for 20 minutes.
  • Heat oil on in a large skillet over medium-high heat
  • Add onions and garlic, saute until soft. Add tomatoes, reserved eggplant flesh and cook for 20 minutes or until vegetables are tender and sauce is thickened.
  • Stir in seasonings. Spoon vegetables into eggplant shells, top with shredded vegan cheese and or parmesan. Bake for another 10-15 minutes.
  • Garnish with chopped basil and serve with a big salad!

Nutrition Facts : Calories 185, Carbohydrate 23, Fat 10, Protein 3

STUFFED EGGPLANT



Stuffed Eggplant image

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 9

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

BAKED EGGPLANT



Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

MAMA CHIARELLO'S STUFFED EGGPLANT



Mama Chiarello's Stuffed Eggplant image

In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h20m

Yield 4

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra-virgin olive oil
½ teaspoon grey sea salt
¼ teaspoon black pepper
½ pound ground beef
1 onion, diced small
1 red bell pepper, diced small
3 cloves garlic, finely chopped
½ cup chopped fresh parsley
½ cup chopped fresh basil leaves
1 ¼ cups grated Pecorino Romano cheese
½ cup Progresso® plain Panko crispy bread crumbs
1 whole egg
2 small tomatoes, chopped

Steps:

  • Heat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. 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.
  • 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.
  • 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.
  • Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g

BAKED STUFFED EGGPLANT RECIPE - (4.5/5)



Baked Stuffed Eggplant Recipe - (4.5/5) image

Provided by ruthguillo

Number Of Ingredients 10

Fine sea or Kosher salt
6 small eggplants (about 8 ounces each)
2 tablespoons olive oil, or as needed
1 medium Spanish onion, cut into 1/2 inch dice
3 cloves garlic, finely chopped
6 medium white mushrooms (about 2-inch caps), cut into quarters (about 2 cups)
1/2 red bell peppers, cored, seeded, and cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley
3 to 4 ounces herbed or plain goat cheese, crumbled (2/3 to 3/4 cup)
1 cup canned vegetables stock or chicken broth

Steps:

  • 1. Bring a large pot of salted water to a boil. 2. Meanwhile, prepare the eggplants: Cut off the stems. Slice about 1/2 inch from the top of each eggplant, starting at the wide end and working toward the stem, but stopping about 1 inch from the stem end. Scoop out the flesh from the eggplant, leaving about 1/2 inch attached to the skin on all sides. (A melon baller is the ideal tool to speed up the job of hollowing out the eggplant). Again, don't scoop any from the stem end. The idea is to end up with a little eggplant "boat", perfect for stuffing. Chop the pulp coarsely if necessary and reserve. Slip the eggplant into the boiling water and cook for 3 minutes, poking them to keep them submerged. Scoop them out with a slotted spoon onto a baking sheet lined with a kitchen towel or paper towels. Let them cool while you make the stuffing. 3. Preheat the oven to 350 degrees F. Heat the oil in a large skillet over medium heat until rippling. Add the onion and garlic, and cook, stirring, until the onion is softened, about 4 minutes. Stir in the mushrooms and cook until they give of their liquid, about 8 minutes. 4. Stir in the pepper and reserved eggplant pulp. Drizzle another tablespoon or so of oil over the vegetables and continue cooking, stirring often, until the eggplant is tender, about 10 minutes. Stir in the parsley. Remove the skillet from the heat. Stir the cheese into the filling, letting it melt and coat the vegetables. 5. Spoon the stuffing into the eggplant, mounding it slightly. Pour the stock into the pan and cover with aluminum foil. Bake until the eggplant shells are tender, about 30 minutes. Serve hot or warm

EGGPLANT WITH MUSHROOM STUFFING



Eggplant With Mushroom Stuffing image

Quite easy for an intermediate chef like me! I added 1 tablespoon Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the eggplant was large. It was very tasty and my husband loved it!

Provided by IdCityLady

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 2

Number Of Ingredients 9

1 small eggplant
1 tablespoon salt
¼ cup butter, cubed
1 small onion, chopped
¾ cup soft bread crumbs
½ cup chopped fresh mushrooms
1 tablespoon Italian seasoning
1 pinch ground black pepper
½ cup shredded Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  • Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
  • Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
  • Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 25.5 g, Cholesterol 85.8 mg, Fat 31.8 g, Fiber 8.1 g, Protein 11.9 g, SaturatedFat 19.6 g, Sodium 3825 mg, Sugar 7 g

STUFFED BABY EGGPLANT



Stuffed Baby Eggplant image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

8 baby eggplants, about the size of a lemon
1/4 cup extra-virgin olive oil
6 shallots, minced
4 garlic cloves
2 pounds ground lamb
3 large vine-ripe tomatoes, peeled and finely chopped
Sea salt and freshly ground black pepper
1 small bunch fresh flat-leaf parsley, finely chopped, reserve some for garnish
1 tablespoon finely chopped fresh mint leaves
1 lemon, juiced
3/4 cup chicken stock
1 lemon, sliced paper-thin

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.
  • Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
  • Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
  • Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.

MOM'S STUFFED EGGPLANT



Mom's Stuffed Eggplant image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

Steps:

  • Preheat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
  • Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
  • In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
  • Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
  • Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

STUFFED BABY EGGPLANTS



Stuffed Baby Eggplants image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 10h

Yield 10 to 12 servings

Number Of Ingredients 15

1/4 cup olive oil
2 cups finely chopped white onion
6 garlic cloves, sliced
2 tablespoons salt
4 cups canned chopped San Marzano tomatoes, with juice
1 cup white wine
2 cups beef stock or water
1 bay leaf
1 teaspoon freshly ground black pepper
1 tablespoon fresh oregano leaves
12 baby eggplants
Salt
2 pounds beef sage sausage
2 cups tomato sauce
8 ounces fresh mozzarella, grated or sliced

Steps:

  • Preheat oven to 350 degrees F.
  • In a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.
  • Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.

More about "baked stuffed eggplant recipe 455"

STUFFED EGGPLANT BOATS - BAKED EGGPLANT RECIPES - …
stuffed-eggplant-boats-baked-eggplant image
2017-07-18 Stuffed eggplant is one of easy vegetarian eggplant recipes. Eggplants stuffed with feta, tomatoes and garlic - pretty good combination, …
From cookingjourneyblog.com
Ratings 5
Calories 252 per serving
Total Time 1 hr 5 mins
  • 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.
  • In a pan cook onions with garlic on a medium heat for 5 minutes, add chopped eggplant and cook 5 minutes more.


BAKED STUFFED EGGPLANT RECIPE - EATINGWELL
baked-stuffed-eggplant-recipe-eatingwell image
2016-06-03 Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 1 minute. Add the diced bell …
From eatingwell.com
4/5 (1)
Total Time 1 hr 15 mins
Category Healthy Potluck Side Dish Recipes
Calories 194 per serving
  • Remove leaves from eggplants, but leave the stems on. Cut the eggplants in half lengthwise, through the stem. Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.
  • Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.
  • Meanwhile, quarter and thinly slice onion. Finely chop garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper. Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.


LAMB-STUFFED EGGPLANT RECIPE - EATINGWELL
2019-02-07 Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and coat with cooking spray. Advertisement. Step 2. Score the cut sides of the eggplants in a …
From eatingwell.com
Category Healthy Ground Lamb Recipes
Calories 292 per serving
Total Time 55 mins
  • Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and coat with cooking spray.
  • Score the cut sides of the eggplants in a crisscross pattern, being careful not to cut through the skin. Place, cut-side down, on the prepared baking sheet and bake for 20 minutes. Remove from the oven and set aside.
  • Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic and ginger; cook, stirring, for 30 seconds more. Add lamb, cumin, coriander, turmeric, salt, pepper, and cayenne; cook, breaking up the lamb into smaller pieces, until it is no longer pink, about 5 minutes. Add tomato paste; cook, stirring, for 30 seconds. Remove from heat and stir in rice.
  • When the eggplants are cool enough to handle, carefully scoop out the flesh with a spoon, making sure not to tear the skin and leaving about 1/4 inch of flesh attached to the skin. Chop the scooped-out eggplant and add to the lamb mixture.


BAKED STUFFED EGGPLANT RECIPE - RECIPEZAZZ.COM
2011-12-31 2 eggplants, unpeeled (medium) 1 tablespoon butter. 2 cups mushrooms (fresh mushrooms, finely chopped) 1 3/4 cups onion (sweet onion finely chopped) 2 teaspoons fresh basil, chopped. 3 large cloves garlic, minced. 2 cups cheddar cheese (low sodium cheddar cheese) 1 cup brown rice cooked. 1 cup fresh tomato, chopped.
From recipezazz.com
Servings 4
Calories 573 per serving


BAKED, BEEF-STUFFED EGGPLANT | IGA RECIPES
Place 4 eggplant shells in each of two 33 cm x 23 cm (13 in x 9 in.) baking dishes and fill them with equal amounts of beef/rice mixture. Pour tomato sauce evenly over the eggplant shells. Cover with foil. Bake 40 minutes until eggplant is tender and sauce is bubbling. Sprinkle eggplants with parsley and lemon zest.
From iga.net
Servings 4
Total Time 1 hr 10 mins


STUFFED EGGPLANT BAKED - REDNUMBERONE
2016-05-25 Preheat the oven to 180° C (356 °F). In a big bowl mix vegetables and minced meat (mushrooms). Add chopped greens, minced garlic and chopped tomato. Add salt and ground black pepper to taste and mix thoroughly. Stuff each eggplant shell with meat filling and place on a foil lined baking tray.
From rednumberone.com
4/5 (2)
Category Mains
Cuisine European
Total Time 1 hr 30 mins


STUFFED AUBERGINE | BAKED AUBERGINE | EGGPLANT RECIPE ...
Hello, Assalamu alaikum. Welcome back to our channel. In today's video I will be making stuffed aubergine. Ingredients:Aubergine OnionCorriander TomatoGreen ...
From youtube.com


STUFFED EGGPLANT RECIPE - YOUTUBE
Learn how to make Meat-Stuffed Eggplant. I have found this dish at weddings and on the menus of Italian restaurants across America. Recipe: http://lidiasital...
From youtube.com


STUFFED EGGPLANT PARMESAN WITH GROUND BEEF RECIPES
Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
From tfrecipes.com


EGGPLANT STUFFED BREAD - ALL INFORMATION ABOUT HEALTHY ...
455 People Used More Info ›› Visit site > Baked Eggplant with Savory Cheese Stuffing Recipe new www.myrecipes.com. Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 …
From therecipes.info


EGGPLANT PARMESAN RECIPE 455 - TFRECIPES.COM
Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant …
From tfrecipes.com


BAKED STUFFED EGGPLANT | THE FANCY PANTS KITCHEN
2021-08-18 Let stand 30 minutes to drain. 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.
From thefancypantskitchen.com


BAKED STUFFED SHRIMP WITH CRABMEAT RITZ CRACKERS RECIPE 455
Steps: Preheat oven to 375°F. and butter a large baking dish. Make stuffing: In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated.
From tfrecipes.com


ROASTED EGGPLANT AND ISRAELI COUSCOUS SALAD RECIPE 455
Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes. In a serving bowl, combine eggplant mixture and couscous. Stir in ...
From tfrecipes.com


DAIRY FREE EGGPLANT RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Stuffed Eggplant Without Dairy - Recipe - Miss Blasco. Copy the link and share. Tap To Copy Whole30 + Keto Crispy Baked Eggplant - Tastes Lovely top www.tasteslovely.com. Whole30 + Keto Crispy Baked Eggplant Recipe + Video - low carb crunchy eggplant. Like a dairy free eggplant parmesan! Paleo, gluten free, grain free, sugar free, clean eating, real food. See …
From therecipes.info


HOW TO BAKE DELICIOUS STUFFED EGGPLANTS - YOUTUBE
2020-07-07 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. ...
From youtube.com


Related Search