Best 5 Mama Chiarellos Stuffed Eggplant Recipes
Welcome to the world of culinary delights, where eggplant takes center stage in a symphony of flavors. This article embarks on a tantalizing journey to discover the best recipe for "Mama Chiarello's Stuffed Eggplant," a dish that embodies the essence of Italian home cooking. As we navigate through a sea of culinary possibilities, we uncover the secrets to creating this mouthwatering masterpiece that will leave your taste buds in awe. Get ready to embark on a culinary expedition as we explore the depths of this delectable dish, unlocking the secrets to its unforgettable flavors and aromas.
Here are our top 5 tried and tested recipes!
MAMA CHIARELLO'S STUFFED EGGPLANT
In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g
STUFFED EGGPLANT
Don't discount the eggplant! This underrated veggie turns downright succulent when cooked correctly and stuffed with ground beef and veggies-it's a hearty, comforting and a delight to the taste buds. Herbs and pecorino Romano cheese add extra flavor and the toasted breadcrumbs add a satisfying crunch!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 500, Carbohydrate 32 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 9 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 10 g, TransFat 1/2 g
MOM'S STUFFED EGGPLANT (BY MICHAEL CHIARELLO)
I saw Michael make this on his cooking show, Easy Entertaining with Michael Chiarello. The episode was "Movable Feast".
Provided by Juenessa
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
- Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
- Season the beef with salt and pepper.
- Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly.
- Drain the beef, removing the extra, unnecessary fat.
- Let cool briefly and chop the cooked beef so that there are no large chunks of meat.
- In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven.
- Let cool briefly, slice widthwise and serve.
Nutrition Facts : Calories 328.6, Fat 20.9, SaturatedFat 5.3, Cholesterol 91.4, Sodium 116.8, Carbohydrate 21.4, Fiber 7.4, Sugar 7.9, Protein 16.1
MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
MAMA CHIARELLO'S STUFFED EGGPLANT
In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.
Provided by Progresso
Categories Progresso®
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g
Tips:
- To ensure the eggplants are cooked evenly, slice them into uniform thickness.
- Use a sharp knife to make clean cuts and prevent the eggplants from tearing.
- Generously salt the eggplant slices and let them rest for 30 minutes to draw out excess moisture, resulting in a less bitter taste and better texture.
- Rinse the salt off the eggplant slices thoroughly before cooking to prevent the final dish from being too salty.
- Use a large skillet or griddle to cook the eggplant slices in batches to avoid overcrowding and ensure they cook evenly.
- Cook the eggplant slices over medium heat to prevent them from burning.
- Stuff the eggplant slices with your desired filling while they are still warm and pliable.
- Top the stuffed eggplant slices with cheese and bake until melted and bubbly for a delicious and visually appealing dish.
Conclusion:
Mama Chiarello's Stuffed Eggplant is a delightful and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its crispy eggplant exterior, flavorful filling, and melted cheese topping, this recipe is sure to impress your taste buds. Feel free to experiment with different fillings and toppings to create your own unique variation of this classic dish. Whether you prefer a vegetarian or meat-based filling, Mama Chiarello's Stuffed Eggplant is a delicious and satisfying choice that will leave you wanting more.
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