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    You are in: Home / Recipes / Mom's Stuffed Eggplant (By Michael Chiarello) Recipe
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    Mom's Stuffed Eggplant (By Michael Chiarello)

    Mom's Stuffed Eggplant  (By Michael Chiarello). Photo by Marsha D.

    1/1 Photo of Mom's Stuffed Eggplant (By Michael Chiarello)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    15 mins

    1 hrs 5 mins

    Juenessa's Note:

    I saw Michael make this on his cooking show, Easy Entertaining with Michael Chiarello. The episode was "Movable Feast".

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
    3. 3
      Boil the scooped-out center part until very soft, about 10 to 12 minutes.
    4. 4
      Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
    5. 5
      Season the beef with salt and pepper.
    6. 6
      Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly.
    7. 7
      Drain the beef, removing the extra, unnecessary fat.
    8. 8
      Let cool briefly and chop the cooked beef so that there are no large chunks of meat.
    9. 9
      In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
    10. 10
      In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
    11. 11
      Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
    12. 12
      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.
    13. 13
      Let cool briefly, slice widthwise and serve.

    Ratings & Reviews:

    • on February 11, 2010


      This is such a great tasting recipe. I found it a few months back while looking for a recipe with eggplant, different than eggplant parmesan. I have been making this recipe ever since, at least twice a month for my family - they absolutely love it. I love it because you can use pretty much what you have at hand, I have made it following the recipe exactly; once without the peppers and herbs (because I didn't have them at home) just adding more tomatoes, a full pound of ground beef and a small can of tomato sauce; and once with turkey ground beef and rice cheese ( my MIL is lactose intolerant). This is one recipe that I'll keep coming back to. Delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2007


      WoW! This was so GOOD! Flavor was just amazing. I saw the show that Michael Chiarello gave on preparing the eggplant and I knew than I had to give the recipe a try. So I came to Zaar to see if anyone posted the recipe and sure enough, here it was :) I went ahead and used 1 pound of ground beef and I only had a yellow bell pepper so thats what I used in place of the red bell pepper. I also made my own breadcrumbs out of sour dough bread, adding seasoning salt to the crumbs. I than fellowed the recipe for the rest. I did boil the inside of the eggplant in water with a vegetable bouillon cube to give it alittle flavor. The stuffed eggplant turned out delicious! Thanks so much for sharing the recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mom's Stuffed Eggplant (By Michael Chiarello)

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 328.6
    Calories from Fat 187
    Total Fat 20.8 g
    Saturated Fat 5.3 g
    Cholesterol 91.4 mg
    Sodium 116.7 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 7.4 g
    Sugars 7.9 g
    Protein 16.1 g

    The following items or measurements are not included:

    pecorino romano cheese

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