Sicilian Stuffed Eggplant

Daily Inspiration S


This recipe is really delicious as a side or as a vegetarian entree. Recipe is from Woman's Day.

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30 Min


1 Hr




eggplants (small to medium - 1 1/2 lbs. each)
1 1/2 tsp
3 Tbsp
olive oil
1 c
onion, finely chopped
1 Tbsp
fresh garlic, minced
2/3 c
dry plain bread crumbs
1/2 c
golden raisins
1/4 c
pine nuts (or slivered almonds)
1/4 c
parmesan cheese, grated
1/4 c
fresh parsley, minced
2 Tbsp
fresh lemon juice

Directions Step-By-Step

Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 tsp. salt into the eggplant shells and invert on paper towels while preparing the filling.
Heat oven to 350 degrees F. Make the filling by coarsely chopping the reserved eggplant. In a large skillet, heat 2 tbsp. of the oil over medium heat. Add the onion, garlic and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13 x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tbsp. of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy