Healthy Baked Stuffed Eggplant Recipes

STUFFED EGGPLANT

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.

VEGAN STUFFED EGGPLANT

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!

STUFFED EGGPLANT PARMESAN

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.

MOM'S STUFFED EGGPLANT

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 EGGPLANT

Steps:

• Heat 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. 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 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.
• 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.

BAKED STUFFED EGGPLANT RECIPE - (4.5/5)

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

HEALTHY BAKED STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Rinse eggplant and cut in half lengthwise.
• Remove pulp, leaving 1/2 inch of outer shell.
• Dice pulp and set in a bowl.
• Place butter or margarine, if used, in large, heavy skillet or nonstick skillet over medium-high heat.
• Add onion, mushrooms, seasonings, and meat.
• Saute, stirring constantly, 8 to 10 minutes or until meat begins to brown.
• Stir in tomato paste, wheat germ if used, and eggplant pulp.
• Cook 5 minutes, or just until warm.
• Lightly spray an ovenproof dish large enough to hold two eggplant shells with vegetable oil.
• Spoon meat mixture into each eggplant shell and place in prepared dish. Bake 20 to 30 minutes. Remove from oven.
• If desired, sprinkle some freshly grated Parmesan or Romano cheese on top of each eggplant half before serving. Then sprinkle chopped fresh parsley on top of each.

BAKED STUFFED EGGPLANT

Steps:

• Remove stems and cut the eggplants in quarters lengthwise. Soak them in lightly salted water for 15 minutes. Drain and dry.
• Melt 4 tablespoons butter in a large skillet and brown the cut sides of the eggplant pieces. Use more butter, as needed. Place the eggplant pieces, skin side down, in a suitable baking dish and make a deep slit down the center of each piece to form a pocket for stuffing.
• Add 4 tablespoons butter to the skillet and brown the lamb in it, stirring constantly. Add the onions, green pepper, paprika, salt, black pepper, cinnamon and tomato paste and cook for 5 minutes, stirring frequently.
• Preheat oven to 375 degrees.
• Divide the lamb mixture into eight portions and stuff it into the pockets of the eggplant pieces. Cut the tomatoes in half and drape the pieces over the stuffing in the eggplant pieces. Pour the water carefully around the eggplant pieces, cover and bake 45 minutes. Uncover and place under the broiler 5 minutes, or until nicely browned but not blackened. Serve with pilaf.