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Stuffed Eggplant

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Description Edit

Fruit & Vegetable of the Month: Eggplant by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe

  • Serves: 4

Ingredients Edit

Directions Edit

  1. Preheat oven to 350 °F.
  2. Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells ⅜-inch thick. If necessary, trim a small piece off the bottom of each shell so it won't tip over. Set aside.
  3. Coat large skillet with vegetable cooking spray.
  4. Chop up reserved eggplant and add to skillet.
  5. Add tomato, bell pepper, onion, celery, salt, and black pepper. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender.
  6. Remove skillet from heat. Stir in bread crumbs and parsley.
  7. Spoon mixture into the hollow eggplant shells.
  8. Arrange stuffed shells in a shallow baking dish coated with vegetable spray.
  9. Sprinkle 1½ tsps Parmesan on top of each shell.
  10. Bake for 25 minutes, until filling heats through and top is golden brown.

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