Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Baby Eggplant Recipe
    Lost? Site Map

    Stuffed Baby Eggplant

    Stuffed Baby Eggplant. Photo by Maureenie

    1/1 Photo of Stuffed Baby Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Maureenie's Note:

    This is a recipe my aunt passed on to me. She's been making these for as long as I can remember, and everyone loves them. You can use whatever bread is on hand. Recipe works well with white, wheat, or Italian bread crumbs. If you are in a hurry, you can skip the final step of baking in the oven, and cook the eggplants on top of the stove. This dish is also great topped with tomato sauce and sliced mozzarella cheese just before placing in the oven. Just be sure to cover the pan with aluminum foil before baking, venting with a few knife slits.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Prepare eggplants by slicing them in half lengthwise.
    3. 3
      Scoop out the inside of the eggplant and cut into cubes.
    4. 4
      Lay cubes on several paper towels and squeeze any moisture out of them by hand.
    5. 5
      Boil shells in a large stockpot for 2 minutes and allow to cool.
    6. 6
      Place a tablespoon of olive oil in a hot skillet. Add eggplant, onion, and garlic and saute.
    7. 7
      In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread crumbs.
    8. 8
      Fill the cooled eggplant shells with the mixture.
    9. 9
      Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.
    10. 10
      Place browned stuffed baby eggplants in a baking dish.
    11. 11
      Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.

    Ratings & Reviews:

    • on June 07, 2010

      25

      I really wanted to like this recipe. Followed it to the letter, and it just fell flat re: flavor. Husband said not to make it again. Sorry, wish I could have written something more positive!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2008

      55

      Have made this twice already because the recipe is very good. Thank you.

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

    Advertisement

    Nutritional Facts for Stuffed Baby Eggplant

    Serving Size: 1 (319 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 197.0
     
    Calories from Fat 82
    41%
    Total Fat 9.1 g
    14%
    Saturated Fat 2.7 g
    13%
    Cholesterol 36.2 mg
    12%
    Sodium 214.3 mg
    8%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 9.8 g
    39%
    Sugars 7.7 g
    30%
    Protein 7.7 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites