Stuffed Eggplant

Elaine Laskowski

By
@hathor

I was looking for a great recipe for eggplants as I had 2 beautiful large on hand (but you can use 2 medium size). I came across this recipe which got my attention as I love Mediterranean dishes. I made it and it is wonderful. I used Romano cheese on the top but when tasting the dish, I felt it could use crumbled Feta instead or both. I put some on it and it tastes like Moussaka in an eggplant shell. YUMMMMMMMM!!!!!!!


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Comments:

Serves:

4

Prep:

1 Hr

Cook:

30 Min

Method:

Bake

Ingredients

2 medium
eggplants
1 lb
ground beef or lamb ( which i used)
1
onion, chopped
3 Tbsp
chopped bell pepper
1 clove
garlic, crushed
2 Tbsp
butter
2 1/2 c
canned tomatoes w/ juice
1/2 c
long grain rice
1 tsp
salt
dash(es)
black pepper
1/2 c
chopped fresh parsley ( i used dry)
1 c
soft bread crumbs
3 Tbsp
butter, melted
1 c
grated romano cheese ( also use some feta if you like feta)
1 c
water

Directions Step-By-Step

1
Cut eggplants in half lengthwise and remove pulp, leaving a thin shell( I found this the hardest thing to do in this recipe). Chop pulp and place in bowl. Sprinkle with salt and let stand 30 minutes. Sprinkle shells with salt and let stand. Brown beef or lamb, onions, peppers, and garlic in butter. Rinse eggplant pulp with cold water. Drain well( I put it in a colander and press down to remove the liquid) and add to the meat mixture. Brown well. Add tomatoes with the liquid, rice, salt and pepper and parsley. Cover and simmer for 15 minutes until rice is tender.

Rinse eggplant shells and arrange in a greased 13 x 9 x 2-inch baking dish. Fill each shell with the meat mixture. Toss bread crumbs in the melted butter. Spoon over filled eggplant. Sprinkle with Romano cheese and Feta. Pour water into baking dish. Cover and bake at 350 for 30 minutes. Uncover and bake and additional 30 minutes until lightly browned.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tag: Healthy