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    You are in: Home / Recipes / Stuffed Eggplant Recipe
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    Stuffed Eggplant

    Stuffed Eggplant. Photo by Pneuma

    1/1 Photo of Stuffed Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Annz Recipez's Note:

    I made this up when I had an abundance of fresh garden veggies I needed to use up one night. My sister had given me some white eggplant and told me it was good for stuffing, so I threw some things together and it turned out wonderful! If you want meat, you can add ground beef or sausage or even chopped leftover meat. Sometimes I cover them with foil and freeze, then when I need a quick meal for myself, I take one out, remove the foil, microwave and voila! I have a quick, yummy, and healthy individual meal.

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    Serves: 2


    stuffed ...

    Units: US | Metric


    1. 1
      Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
    2. 2
      Chop up the eggplant you scooped out into small pieces.
    3. 3
      Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
    4. 4
      Saute until the onion is clear and soft and the eggplant is cooked through.
    5. 5
      Add the tomato and basil or fresh herbs saute a few minutes longer.
    6. 6
      Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
    7. 7
      Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
    8. 8
      Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
    9. 9

    Ratings & Reviews:

    • on October 20, 2008


      There are much better stuffed eggplant reciepes out there do not waste your time on this one

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2008


      I also used the purple eggplants as there's no white ones here. Then I diced and salted them out to remove the bitter taste by soaking them in salt water for a few minutes. After rinsing them thoroughly (about 3x), I followed the rest of the directions. It was so good, that first thing DH uttered after he tasted it was "moussaka." Yeah, it does taste like moussaka and a delicious one at that too. DH even said I made so little..I guess I should have mad e more. Thanks for sharing this recipe. It's healthy, looks pretty and tastes wonderful. Made for Fall PAC 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2008


      I had to make some substitutions, such as a purple eggplant due to non-availability of a white one, but it turned out to be an easy healthy meal.

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


    Nutritional Facts for Stuffed Eggplant

    Serving Size: 1 (508 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 475.3
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 10.5 g
    Cholesterol 44.4 mg
    Sodium 573.7 mg
    Total Carbohydrate 51.4 g
    Dietary Fiber 15.0 g
    Sugars 14.3 g
    Protein 20.3 g

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