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    You are in: Home / Recipes / Eggplant (Aubergine) & Herb Stuffing Casserole Recipe
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    Eggplant (Aubergine) & Herb Stuffing Casserole

    Eggplant (Aubergine)  & Herb Stuffing Casserole. Photo by ~Nimz~

    1/2 Photos of Eggplant (Aubergine) & Herb Stuffing Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    twissis's Note:

    This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
    3. 3
      Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
    4. 4
      Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
    5. 5
      Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
    6. 6
      Bake for 30 min or till hot & bubbly. Serve immediately.
    7. 7
      NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
    8. 8
      NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

    Ratings & Reviews:

    • on March 11, 2007


      I love eggplant parmesan, but since i'm a lifetime weight watchers member, i don't indulge in the real stuff too often. this was a nice, very quick to assemble fake-out. i used italian style diced tomatoes, as the recipe seemed like it would be kind of bland without some additional seasoning. i also used fat free mozzarella, and reduced fat parmesan. very good recipe!

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    • on February 17, 2007


      OMG this was so good. I'm not that familiar with eggplant, but we really enjoyed the flavor and texture of this recipe. I halved it for just the two of us, but other than that made as is. I also added the suggested garlic salt and sauteed the eggplant in a little olive oil as suggested. The only thing I will do differently next time is I may saute the onions and peppers a little before adding to the recipe. Thanks twissis

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    Nutritional Facts for Eggplant (Aubergine) & Herb Stuffing Casserole

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 214.4
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 6.5 g
    Cholesterol 37.2 mg
    Sodium 456.6 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 7.2 g
    Sugars 7.5 g
    Protein 14.2 g

    The following items or measurements are not included:

    Pepperidge Farm Herb Stuffing

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