Nathan's Favorite Stuffed Eggplant (Aubergine)
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 eggplants
- 1 onion
- 4 tablespoons olive oil
- 3 -6 garlic cloves, crushed (I use up 6)
- 1 (400 g) can chopped tomatoes
- 1 (500 g) package mashed tomatoes or (500 g) package tomato sauce
- 1⁄3 cup pine nuts (optional)
- 1 bunch parsley, chopped
- 1⁄2 - 1 teaspoon basil
- pepper
- 1 egg, beaten
- 1⁄2 - 1 cup parmesan cheese, grated
- 300 -400 g grated cheese
- 1⁄2 - 1 cup breadcrumbs
- 375 g mozzarella cheese, sliced
directions
- Slice eggplants in half and scoop out flesh leaving just enough for a sturdy shell.
- Combine eggplant flesh and onion; let your kitchen machine chop.
- Put olive oil in large frying pan and heat.
- Add onion and eggplant mixture and crushed garlic.
- Saute on high heat 10 minutes.
- Reduce heat to simmer; add tomatoes and tomatoes (mashed) sauce.
- Add nuts and spices; let simmer 10 more minutes.
- Turn off heat and add beaten egg.
- Add cheeses- any kind you like is fine as long as you include the Parmesan.
- Add breadcrumbs till you have a thickened consistency.
- All quantities are flexible depending on the size of the eggplants- (I use med. to large) and of course how much you like cheese.
- Next fill eggplants.
- Cover with sliced mozzarella.
- Bake at 350°F 35- 45 minutes; if you like to eat the shell about an hour.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow, this was wonderful. I did make some changes, just because of what I had on hand. I used fresh tomatoes that I chopped up instead of the canned; I skipped the tomato sauce because I didn't want the stuffing to be too saucy; and I used Italian seasoning instead of the parsley and basil. I eyeballed everything else which means this is a very flexible recipe. The taste was fabulous. I used mozzarella and parmesan in the stuffing, and fresh mozzarella on top. Mine only needed 35 minutes to be done and for the shell to get soft, but I had small eggplants. Definitely a 5 star recipe!
-
LOVE eggplant but I never make any eggplant dishes because my family does not care for it. It was recently my birthday, and feeling somewhat entitled, I decided that for dinner I was going to make what I wanted. So I made this recipe, [I had been eyeing it for a long time but did not want to go through all the work just for me]. I am so glad I did. My husband enjoyed it, my daughter LOVED it, as did my neighbors who also served as unofficial taste testers. Thank you Tante B. for a fabulous recipe!!!!
Tweaks
-
Wow, this was wonderful. I did make some changes, just because of what I had on hand. I used fresh tomatoes that I chopped up instead of the canned; I skipped the tomato sauce because I didn't want the stuffing to be too saucy; and I used Italian seasoning instead of the parsley and basil. I eyeballed everything else which means this is a very flexible recipe. The taste was fabulous. I used mozzarella and parmesan in the stuffing, and fresh mozzarella on top. Mine only needed 35 minutes to be done and for the shell to get soft, but I had small eggplants. Definitely a 5 star recipe!
RECIPE SUBMITTED BY
Tante B
Vienna
Hi, I am a transplanted New Yorker (Upper West Side) living in Vienna (where I was born), for the past 18 years. The proud mother of 1 16 year old young man, Benjie and 1 10 year old boy Nathan. Wife of Peter, a born & bred Viennese! The latest addition to our family is Zwutsckie - A Black & White Shih Tzu. I work in the Market Research field & enjoy being confronted with new challenges & people on a daily basis. I'm also very involved in my children's school, believing that the love one receives at home & a child's education are the 2 most important factors in their future well being. My favorite hobbies? I'm a readacholic & will read just about anything - the worst thing that could happen to me would be to find myself with out a book. I also enjoy the movies & the comaraderie of "Ladies Night Out" which happens about every 2-3 weeks & last but not least collecting cook books.