Stuffed Fairy Eggplants

Julie Ann Keene


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!


☆☆☆☆☆ 0 votes

20 Min
1 Hr 30 Min


  • 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.

Printable Recipe Card

About Stuffed Fairy Eggplants

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Soy Free

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