stuffed fairy eggplants
Fairy, or Japanese eggplants are absolutely adorable, but their main attribute is being much less bitter than regular eggplants and more tender as well. The smaller they are, the sweeter the flavor. Even people who normally dislike eggplants love this dish!
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 12 - fairy or japanese eggplants
- 3 cups tomato sauce, italian seasoned
- 1/4 cup olive oil
- 1 pound ground beef
- 1 teaspoon pepper
- 1 teaspoon salt
- 3/4 cup parmesan cheese
- 2 - eggs
- 3 teaspoons dried sweet basil
- 3 cloves finely chopped garlic
- 1 cup bread crumbs or panko
- 1 1/2 cups italian blend cheese
How To Make stuffed fairy eggplants
-
Step 1Preheat oven to 350
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Step 2Cut eggplants in half lengthwise and core out the center. Finely chop the cored portion, reserving the eggplant shells to stuff.
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Step 3Mix the chopped eggplant with beef, salt and pepper, parmesan, eggs, garlic, basil and bread crumbs or panko.
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Step 4Cover the bottom of a 9x13 casserole dish with the olive oil, then fill the casserole with the eggplant halves. Stuff the halves with the eggplant/beef mixture. Bake covered for 1 hour.
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Step 5Remove casserole and pour tomato sauce over eggplant then top with Italian cheese. Bake for another 1/2 hour, uncovered. Allow to rest 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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