stuffed eggplant italiano

Name: Stuffed Eggplant Italiano
Prep time: 30 min
Cook time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1/4 cup(s) olive oil; 1 - medium-large eggplant; 1 medium green bell pepper, chopped; 1 medium onion, chopped; 1 can(s) petite diced tomatoes, drained, 14.5 ounce; 1 clove(s) garlic, finely diced; 1 - raw, extra large egg, slightly beaten; 2-3 - slices stale white bread, torn into pieces; 1 teaspoon(s) Italian seasoning; 1/4 cup(s) freshly grated Parmesan cheese; - salt and pepper, to taste

(3 RATINGS)

273 Pinches 12 Photos

Susan Bickta

Kutztown, PA

Updated on Aug 22, 2019

My mother made this on occasion as a pleasant alternative to breaded eggplant. Back in the 1960s when I was growing up in Pennsylvania Dutch country, this was rather a "gourmet" vegetable recipe! I've added a few of my own special touches to this recipe to make it more up-to-date.

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Stuffed Eggplant Italiano ready to be served.

Blue Ribbon Recipe

This is a fantastic stuffed eggplant recipe. Veggies are sauteed, stuffed into the eggplant shell, sprinkled with Parmesan cheese, and roasted to perfection. The combination of ingredients creates a flavorful Italian meal. Hearty enough for a main dish or cut into smaller pieces for a side dish. This is simple and wonderful!

— The Test Kitchen

prep time 30 Min

cook time 35 Min

method Bake

yield 6-8 serving(s)

Ingredients

1/4 cup olive oil
1 - medium-large eggplant
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can petite diced tomatoes, drained, 14.5 ounce
1 clove garlic, finely diced
1 - raw, extra large egg, slightly beaten
2-3 - slices stale white bread, torn into pieces
1 teaspoon Italian seasoning
1/4 cup freshly grated Parmesan cheese
- salt and pepper, to taste

How To Make stuffed eggplant italiano

Step 1

Pre-heat oven to 350 degrees F. Cut eggplant in half lengthwise.

Step 2

Carefully scoop out the flesh, reserving shell. Coarsely chop scooped out eggplant into bite-size pieces.
Step 3

Place a 12" non-stick skillet over medium-high heat and saute eggplant, green pepper, and onion in olive oil for 10-12 minutes or until onion becomes transparent. (You may have to add more olive oil or vegetable oil while sauteeing.)
Step 4

Add the tomatoes and garlic to the eggplant mixture and stir to combine.
Step 5

Add the beaten egg, torn bread, and Italian seasoning to the skillet and stir quickly to combine ingredients and to prevent the egg from "scrambling". Add salt and pepper to taste. Continue to cook for 5 more minutes, stirring constantly.
Step 6

Transfer mixture to reserved eggplant shells.
Step 7

Sprinkle with Parmesan cheese.
Step 8

Place stuffed shells in a baking dish.
Step 9

Bake for 30-35 minutes or until hot and bubbly. Serves 6-8 (depending on the size of eggplant).
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