Recipes for "stuffed eggplant"

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Roughly chop eggplant centers.

Heat olive oil in a large skillet over medium-high heat. Add chopped eggplant, onion, garlic, oregano, and black pepper: cook and stir until lightly browned.

Spoon mixture into hollowed-out eggplants.

Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.

Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.

Serve and enjoy!

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.

Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.

Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.

Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.

Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.

Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Brush cut sides of eggplant with olive oil; place, cut-sides up, onto a baking sheet.

Roast in the preheated oven for 30 minutes, then allow to cool slightly. Keep the oven on.

Meanwhile, brown Italian sausage in a skillet over medium-high heat; drain off grease. Transfer sausage to a mixing bowl; season with garlic powder, Italian seasoning, and black pepper. Stir in 1/2 cup spaghetti sauce, 1/2 cup mozzarella cheese, bread crumbs, and egg; mix well.

Scoop out flesh of roasted eggplant, once cooled, to within 1/2-inch of the skin to create a shell. Roughly chop eggplant flesh; fold into sausage mixture. Divide evenly among two eggplant shells; sprinkle with remaining 1/2 cup mozzarella cheese.

Bake in the preheated oven until the filling has set and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining 1 1/2 cups spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Preheat the oven to 350 degrees F (175 degrees C).

Scoop out eggplant flesh; chop and reserve. Coat shells with olive oil; season with salt and black pepper. Set aside.

Heat ¼ cup olive oil in a large, deep skillet over medium-high heat. Add shrimp, basil and garlic; sauté until shrimp turns pink, about 1 minute. Stir in reserved chopped eggplant; season with salt and black pepper. Add wine; cook 5 minutes. Transfer to a large bowl.

Stir bread crumbs and ¼ cup Parmesan cheese into eggplant mixture; add more olive oil if mixture is too dry. Stuff eggplant mixture into eggplant shells; sprinkle tops with remaining ¼ cup Parmesan cheese.

Bake in the preheated oven until eggplant is tender, 30 to 40 minutes.

Preheat the oven to 450 degrees F (230 degrees C).

Cut eggplants in half lengthwise, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil.

Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).

Meanwhile, heat remaining 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add bell pepper, onion, and garlic: cook until onion becomes tender, 5 to 7 minutes. Stir in chopped tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.

Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.

Slice each spear vertically using a knife and fork, being careful not to cut through the skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover filled eggplant spears with tomato sauce.

Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.

Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.

Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.

Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.

To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.

Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.

Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.

Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.

Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.

Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

Preheat oven to 350 degrees F (175 degrees C).

Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.

Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).

Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.

Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.

Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.

Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.

Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.

Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.

Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.

Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.