~ Cass's Savory Stuffed Eggplant ~

9
Cassie *

By
@1lovetocook1x

This is my recipe for one delicious eggplant dish. I have just recently become familiar with eggplant. Boy am I glad I did. I've made a few dishes using it, but this has got to be the best. I hope you try it sometime. They can be cut in half and make 4 decent portions. My family loved it.

Enjoy!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1 stick
    butter
  • 1 medium
    eggplant
  • 1 1/2 Tbsp
    sea salt
  • 1 small
    zucchini - cubed
  • 1 medium
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 c
    chopped, portabella mushrooms
  • 1/2 c
    slivered almonds
  • 2 Tbsp
    parsley paste
  • 1 tsp
    basil paste
  • 4 - 5
    grinds black pepper
  • 2 - 2 1/2 c
    fresh bread crumbs
  • 1 c
    shredded swiss cheese or mozzarella
  • warmed
    marinara sauce

How to Make ~ Cass's Savory Stuffed Eggplant ~

Step-by-Step

  1. Cut eggplant in half lengthwise and scoop out pulp, leaving about 1/2 inch thickness of shell.

    Chop the eggplant and place in a collander - sprinkle with salt and toss. Leave set for 20 - 25 minutes. Squeeze out liquid.
  2. In a large skillet, over med heat, melt butter. Add zucchini, eggplant, onion, garlic, mushrooms and saute until vegetables are tender and liquid has formed in skillet. Stir in the almonds, basil, parsley and pepper.
  3. Now, stir in the bread crumbs, starting with 2 cups. All liquid should be soaked up, if not, add remaining crumbs.
  4. Preheat oven to 350 degree F.

    Stuff each eggplant halve evenly. Place in a sprayed 9 x 13 baking dish and bake for 25 - 30 minutes or until eggplant shell is tender.
  5. Sprinkle with cheese and bake another 5 minutes.
  6. Serve with a side of warmed marinara sauce if desired

    Enjoy! It's delicious!

Printable Recipe Card

About ~ Cass's Savory Stuffed Eggplant ~

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian




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