Stuffed Eggplant

Ready in 45 minutes

Beef stuffed eggplant

"This is a very versatile recipe.I used 1/4 lb pork. Added shrooms too. Used half the cheese. I ended I with a lot more stuffing then could be fitted into the eggplant so I stuffed A bell pepper too. I served our meal with peaches. Very good."

- Nolala

Top-ranked recipe named "Stuffed Eggplant"

4.5 avg, 12 review(s) 100% would make again

Ingredients

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1 Large Eggplant
3 tablespoon Extra virgin olive oil; divided
1/2 pound Ground beef
Salt; to taste
Black pepper; to taste
1 Yellow Onion; small diced
1 Red Pepper; small diced
3 cloves Garlic; minced
1/2 cups Fresh Basil; chopped
1/2 cups Fresh parsley; chopped
1 1/4 cups Cheese; grated
1/4 cups Bread crumbs
1 Egg
2 Tomato; chopped

Original recipe makes 4

Servings  

Preparation

Preheat oven to 350 degrees F.

Cut the eggplant in half (length-wise) and scoop out the center, leaving enough of the meat inside the skin so that it holds its shape when baked. Boil the scooped-out center until it is very soft, about 10-12 minutes. Note: Add the eggplant when the water is at a full boil.

Meanwhile, in a saute pan, heat 1 tablespoon of olive oil over medium heat. Season beef with salt and pepper. Add the seasoned beef to the pan and saute until browned. Drain VERY well. Let cool and then chop so that there are no large chunks. In another saute pan, over medium heat add the rest of the olive oil and saute the onions, red peppers, and garlic together.

In a bowl mix together the cooked eggplant, vegetables, and cooked beef. In a small bowl beat 1 egg, add both the basil and parsley, then combine with beef mixture. Stir in bread crumbs and 1 cup of cheese.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes, and the rest of the cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool, cut each half in half again and serve.

Notes

You can add a little spice by using "Zesty Bread Crumbs". Serve with fresh bisquits and some pasta. Umm it is good!, Great for a big group beacuse 1 eggplant serves 4 people!

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 977 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Stuffed Eggplant

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Reviews

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Deelishious! The family liked this very much, will make again!
JRowler 1 year ago
Really good. My family loved it
amiraelfeki 1 year ago
I am a vegetarian but made this for my husband and son. Husband loved it son;whose 8 not so much.
Gapgang 1 year ago
This is a very versatile recipe.I used 1/4 lb pork. Added shrooms too. Used half the cheese. I ended I with a lot more stuffing then could be fitted into the eggplant so I stuffed A bell pepper too. I served our meal with peaches. Very good.
Nolala 1 year ago
This is so good. You could use Italian Seasoning in this, too. We discovered that this needs to bake for over an hour to be tender.
grandmaof5 1 year ago
Absolutely marvelous!!!!!!!!!!!!!!! I use the already seasoned that I made the might before, I steam all veggirs,then a 'quick' sauteed, & voila
Antthat423 3 years ago
I added mushrooms and Parmesan cheese
Ospdeb 3 years ago
Surprisingly good! I used ground turkey and it was great!
MamaMonkey 4 years ago
very good
Doris53 4 years ago
This was a hit at my house. Big flavor! I will try this again using seasoned ground chicken or turkey.
hanan@home 6 years ago
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