Stuffed Eggplant Parm Recipes

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STUFFED EGGPLANT PARMIGIANA



Stuffed Eggplant Parmigiana image

My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965. This is a great version of one of my favorite ways to enjoy eggplant!

Provided by loof751

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 small eggplants
1 lb Italian sausage
1 (1 lb) can tomatoes
1 (6 ounce) can tomato paste
2 tablespoons parsley
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon oregano
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Mince the garlic. Cut eggplants in half and scoop out the pulp; dice.
  • Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well.
  • Add the tomatoes, tomato paste, parsley, garlic, salt and oregano. cover and simmer 15 minutes.
  • Add the diced eggplant pulp. Cover and simmer 15 minutes longer.
  • Place the eggplant shells in a greased 13x9x2 baking dish. Divide half of the sauce among the eggplant shells. Sprinkle with the mozzarella cheese.
  • Heap remaining sauce on the shells and sprinkle with Parmesan cheese.
  • Bake, uncovered, 30 minutes.

STUFFED EGGPLANT PARM



Stuffed Eggplant Parm image

Provided by James Briscione

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 medium Italian eggplant, peeled (about 2 1/2 pounds)
1/2 cup extra-virgin olive oil
1 tablespoon minced garlic
Kosher salt
1 cup marinara sauce, plus more as needed
8 ounces round mozzarella, thinly sliced
2 cups all-purpose flour
2 large eggs, beaten
1/2 cup milk or water
2 cups breadcrumbs
Canola or peanut oil, for frying
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees F. Fit 2 baking sheets with cooling racks.
  • Cut the eggplant into round slices about 1/2-inch thick and place on the prepared baking sheets.
  • Combine the olive oil and garlic in a small bowl and mix well. Pat the eggplant slices dry, brush each slice with the olive oil mixture and season with salt. Place the eggplant in the oven to roast until just tender, about 8 minutes.
  • Remove from the oven and working one at a time, spread 1 to 2 teaspoons marinara sauce over each eggplant slice. Add a slice of mozzarella and another spoonful of marinara. Place another slice of roasted eggplant on top and gently press together. Set aside and repeat until all the eggplant has been used.
  • Set up 3 bowls or shallow dishes on the countertop - one with flour and 1 teaspoon salt, one with beaten eggs, milk and 1 teaspoon salt and the third with breadcrumbs and 1 teaspoon salt.
  • Carefully take the assembled eggplant stacks and dip them into flour, then the egg making sure that all sides are completely coated. Roll in the breadcrumbs, again taking care to cover all sides. Set aside on a clean baking sheet while the remaining pieces are breaded.
  • Pour oil into a large cast-iron pan to a depth of 3/4-inch. Heat the oil to 375 degrees F.
  • Carefully add the eggplant pieces, 3 or 4 at a time, and fry until golden brown, 3 to 5 minutes. Drain on a cooling rack and rest for 1 minute before transferring to a plate to serve. Repeat with the remaining eggplant stacks. Sprinkle with Parmesan and serve with extra sauce on the side.

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

STUFFED EGGPLANT PARMESAN



Stuffed Eggplant Parmesan image

Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 11

6 small eggplants, (about 8 to 10 ounces each)
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups Low-Fat Tomato Sauce
1 1/2 tablespoons medium-chopped fresh flat-leaf parsley
1 1/2 tablespoons unsalted butter
4 1/2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/8 teaspoon grated nutmeg
3 tablespoons freshly grated Parmesan cheese
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Bake eggplants until slightly softened, about 15 minutes. Transfer eggplants to a clean surface. Slice off 1/4 of each eggplant lengthwise, and reserve the pieces. Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin. Reserve the flesh. Cut removed pieces and flesh of the eggplants into 1/4-inch dice; set aside.
  • Spray a nonstick skillet with olive-oil spray, and place over medium heat. Stir in the diced eggplant, 1 1/4 teaspoons salt, and pepper. Cover, and cook the eggplant until tender, 15 to 20 minutes. Stir in tomato sauce and parsley, and cook 3 to 4 minutes. Fill the reserved hollowed eggplants with eggplant filling brimming over the top slightly, and place in a baking pan large enough to comfortably hold the eggplants. Bake for 10 minutes.
  • Meanwhile, make the balsamella sauce: Melt butter in a small saucepan over medium-low heat. Whisk in flour until all the butter has been absorbed, and cook 2 minutes. Slowly pour in 1/4 cup milk, while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4 cup at a time, until all the milk has been added and the sauce is smooth and creamy. Stir in the remaining 1/4 teaspoon salt and nutmeg. Cook until the sauce has thickened to the consistency of pancake batter, 4 to 5 minutes.
  • Spoon about 2 tablespoons balsamella sauce over the top of each filled eggplant, and sprinkle tops with Parmesan. Bake until tops are golden and eggplants are heated through, about 20 minutes.

Nutrition Facts : Calories 136 g

STUFFED EGGPLANT PARMESAN



Stuffed Eggplant Parmesan image

This twist on your classic eggplant parmesan is half the mess and all the flavor packed into individual eggplant boats. Roast the eggplant in the oven and skip the dredging and frying process for a tender eggplant that uses a lot less oil. The eggplant is tossed with a quick marinara sauce and lots of cheese and topped with panko breadcrumbs for a crispy bite that's sure to satisfy.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 medium eggplants (about 1 pound each)
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, grated
1 tablespoon tomato paste
One 28-ounce can whole peeled tomatoes
1 teaspoon dried oregano
1/4 cup fresh basil leaves, chopped
1 cup panko breadcrumbs
1/2 cup fresh parsley, finely chopped
1 cup freshly grated Parmesan (about 4 ounces)
1 1/3 cups shredded low moisture mozzarella (about 6 ounces)

Steps:

  • Preheat the oven to 400 degrees F.
  • Halve each eggplant lengthwise. Leaving a 1/2-inch border, score the eggplant flesh into 1/2-inch pieces. Scoop out the eggplant cubes with a spoon to create a boat out of the shell. Place the eggplant cubes on a rimmed baking sheet, breaking the large pieces apart with your hands, and toss with 1 tablespoon of the olive oil. Season with 1/2 teaspoon each salt and black pepper and set aside.
  • Brush the inside of the eggplant shells with 1 tablespoon of the olive oil and season with 1/2 teaspoon each salt and pepper. Place in a 9-by-13-inch baking dish. Bake the eggplant shells and cubes, rotating the baking sheet and dish halfway through, until tender, about 20 minutes for the cubes and 30 minutes for the shells.
  • Meanwhile, prepare the sauce. Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet. Add the onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Stir in the red pepper flakes and garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until a deep brick red, about 2 minutes. Break up the tomatoes with your hands and add to the skillet along with their juices. Swirl 1/4 cup water around the tomato can and add the liquid to the sauce. Stir in 1/2 teaspoon of the dried oregano and the basil. Season with 1/2 teaspoon each salt and pepper. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, about 15 minutes. Remove from the heat.
  • Toss together the panko, parsley, 1/2 cup of the Parmesan and the remaining 1/2 teaspoon dried oregano in a medium bowl. Season with 1/4 teaspoon each salt and pepper. Drizzle with the remaining 2 tablespoons olive oil and toss to combine. Set aside.
  • Preheat the oven to broil.
  • Combine the cooked eggplant cubes, 2 cups of the sauce, the remaining 1/2 cup Parmesan, 1 cup of the mozzarella and 1/2 cup of the panko mixture in a large bowl. Spoon the eggplant mixture into the 4 shells and top with the remaining 1/3 cup mozzarella and the remaining panko mixture. Broil until the top is golden brown, 2 to 3 minutes, watching carefully. Serve the remaining sauce alongside.

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

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