STUFFED EGGPLANT RECIPE | ALLRECIPES
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine European Italian
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, CarbohydrateContent 51.6 g, CholesterolContent 97.9 mg, FatContent 69.7 g, FiberContent 7.7 g, ProteinContent 31 g, SaturatedFatContent 19.6 g, SodiumContent 2082.4 mg, SugarContent 7.1 g
STUFFED EGGPLANT RECIPE | EATINGWELL
In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an “inside-out” eggplant Parmesan. Serve these stuffed eggplants as a light dinner along with a big salad.
Provided by Jane Black
Categories Healthy Eggplant Recipes
Total Time 1 hours 0 minutes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Halve eggplants lengthwise. Trim a little off the undersides so they lie flat. Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set the shells aside.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes. Transfer to a bowl, season with salt and 1/4 teaspoon pepper and set aside to cool.
- Heat the remaining 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with the remaining 1/4 teaspoon pepper and 2 tablespoons Parmesan. Cook in the hot oil (in batches, if necessary), turning once, until golden brown and soft, 5 to 8 minutes. (Use caution: they will bubble and spit a little when you turn them over.) Drain on paper towels.
- Dunk breadcrumbs in a bowl of water and squeeze them out. Transfer to the bowl with the eggplant filling. Add 1/4 cup Parmesan, egg, parsley and capers. Use a spoon or your hands to thoroughly mix. Fill the eggplant shells with the stuffing and use a spoon to smooth the tops.
- Spoon 1 cup tomato sauce into an ovenproof dish big enough to fit the eggplant in one layer. Transfer the stuffed eggplant to the dish. Spoon 1 tablespoon of the remaining sauce over each and top with a basil leaf. Sprinkle with the remaining 2 tablespoons Parmesan.
- Bake until an instant-read thermometer inserted into the filling registers 160 degrees F, about 25 minutes.
Nutrition Facts : Calories 324.2 calories, CarbohydrateContent 27.1 g, CholesterolContent 55.1 mg, FatContent 21 g, FiberContent 6.6 g, ProteinContent 9.2 g, SaturatedFatContent 4.4 g, SodiumContent 470.1 mg, SugarContent 9.5 g
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