Real Recipes From Real Home Cooks ®

stuffed fairy eggplants

Recipe by
Julie Ann Keene
Oak Cliff, TX

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!

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For stuffed fairy eggplants

  • 12
    fairy or japanese eggplants
  • 3 c
    tomato sauce, italian seasoned
  • 1/4 c
    olive oil
  • 1 lb
    ground beef
  • 1 tsp
  • 1 tsp
  • 3/4 c
    parmesan cheese
  • 2
  • 3 tsp
    dried sweet basil
  • 3 clove
    finely chopped garlic
  • 1 c
    bread crumbs or panko
  • 1 1/2 c
    italian blend cheese

How To Make stuffed fairy eggplants

  • 1
    Preheat oven to 350
  • 2
    Cut eggplants in half lengthwise and core out the center. Finely chop the cored portion, reserving the eggplant shells to stuff.
  • 3
    Mix the chopped eggplant with beef, salt and pepper, parmesan, eggs, garlic, basil and bread crumbs or panko.
  • 4
    Cover 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.
  • 5
    Remove 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.

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