Best 2 Stuffed Eggplant Italiano Recipes

Embark on a culinary journey to discover the tantalizing flavors of Italian cuisine with our guide to creating the ultimate stuffed eggplant italiano. This delectable dish is a harmonious blend of Mediterranean flavors and textures, sure to delight your taste buds and impress your dinner guests. With a few simple steps and a handful of fresh ingredients, you'll be able to craft a dish that captures the essence of Italy. Prepare to indulge in this hearty and flavorful dish that promises to transport your taste buds to the vibrant streets of Italy.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED EGGPLANT ITALIANO

Stuffed Eggplant Italiano image

This is a fantastic stuffed eggplant recipe. Veggies are sauteed, stuffed into the eggplant shell, sprinkled with Parmesan cheese, and roasted to perfection. The combination of ingredients creates a flavorful Italian meal. Hearty enough for a main dish or cut into smaller pieces for a side dish. This is simple and wonderful!

Provided by Susan Bickta

Categories Vegetables

Time 1h5m

Number Of Ingredients 11

Ingredients

1/4 c olive oil
1 medium-large eggplant
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can(s) petite diced tomatoes, drained, 14.5 ounce
1 clove garlic, finely diced
1 raw, extra large egg, slightly beaten
2-3 slices stale white bread, torn into pieces
1 tsp Italian seasoning
1/4 c freshly grated Parmesan cheese
salt and pepper, to taste

Steps:

1. Pre-heat oven to 350 degrees F. Cut eggplant in half lengthwise.
2. Carefully scoop out the flesh, reserving shell. Coarsely chop scooped out eggplant into bite-size pieces.
3. Place a 12" non-stick skillet over medium-high heat and saute eggplant, green pepper, and onion in olive oil for 10-12 minutes or until onion becomes transparent. (You may have to add more olive oil or vegetable oil while sauteeing.)
4. Add the tomatoes and garlic to the eggplant mixture and stir to combine.
5. Add the beaten egg, torn bread, and Italian seasoning to the skillet and stir quickly to combine ingredients and to prevent the egg from "scrambling". Add salt and pepper to taste. Continue to cook for 5 more minutes, stirring constantly.
6. Transfer mixture to reserved eggplant shells.
7. Sprinkle with Parmesan cheese.
8. Place stuffed shells in a baking dish.
9. Bake for 30-35 minutes or until hot and bubbly. Serves 6-8 (depending on the size of eggplant).

STUFFED EGGPLANT ITALIANO

Stuffed Eggplant Italiano image

Number Of Ingredients 12

Ingredients

1 medium eggplant (about 1-lb)
1/3 cup All-Bran® Original
1 cup sliced, fresh mushrooms
1/4 cup grated Parmesan cheese
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons margarine or butter, melted
1 clove garlic, finely chopped
1/4 teaspoon salt
dash pepper
1/2 teaspoon basil leaves
1/3 cup shredded, part-skim mozzarella cheese

Steps:

1. Cut eggplant in half, lengthwise. Place halves, cut-side down, in shallow baking pan. 2. Bake at 350°F about 15 minutes. Remove from oven. Cool slightly. Scoop out pulp, leaving 3/8-inch shell. Place shells, cut-side up, in baking pan. Coarsely chop pulp. Combine with remaining ingredients except Mozzarella cheese. Fill eggplant shells, pressing firmly. Cover with foil. Pierce foil in several places to allow steam to escape.3. Bake about 40 minutes or until vegetables are tender. Remove foil and sprinkle with Mozzarella cheese. Bake uncovered about 2 minutes longer or until cheese melts. Cut each half into 2 pieces to serve. MICROWAVE DIRECTIONS:1. Cut eggplant in half, lengthwise. Scoop out raw pulp, leaving 3/8-inch shell. Place shells, cut-side up, in shallow glass baking dish. Set aside. 2. Coarsely chop pulp. Combine with remaining ingredients except Parmesan and Mozzarella cheeses in glass mixing bowl. Cover loosely.3. Microwave at HIGH 4 minutes or until vegetables are crisp-tender. Stir in Parmesan cheese. Fill eggplant shells with vegetable mixture, pressing lightly. Cover loosely. Microwave at HIGH 6 minutes or until eggplant shell is tender. Remove cover. Sprinkle with Mozzarella cheese. Microwave at HIGH 1 minute or until cheese melts.Microwave cooking times may vary.

Nutrition Facts : Nutritional Facts Serves

Tips:

To save time, use pre-cooked eggplant or microwave the eggplant until tender before stuffing.
For a vegetarian version, omit the ground beef and add more vegetables, such as zucchini, mushrooms, or bell peppers.
To make the dish ahead of time, prepare the eggplant and filling up to 24 hours in advance. Store them separately in the refrigerator, then assemble and bake before serving.
If you don't have bread crumbs, you can use crushed crackers or rice.
For a crispy topping, sprinkle some grated Parmesan cheese over the eggplant before baking.
Serve the stuffed eggplant with a side of pasta, rice, or salad.

Conclusion:

Stuffed eggplant is a delicious and versatile dish that can be enjoyed by people of all ages. With its combination of tender eggplant, flavorful filling, and melted cheese, this dish is sure to be a hit at your next meal. So next time you're looking for a hearty and satisfying meal, give stuffed eggplant a try!