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Aunt Eileen's Stuffed Eggplant

SUBMITTED BY: Michael Banks PHOTO BY: dani girl

"A culinary delight, best prepared with eggplant fresh from the garden!"
RECIPE RATING:
The reviewer gave this recipe 20 stars. This recipe average a 4.2 star rating.
Read Reviews (15)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 (1 pound) eggplants, quartered and cut into 1/2 inch strips
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 sprigs fresh parsley, chopped
  • 1 1/2 cups fresh bread crumbs
  • 1/2 cup grated Gruyere cheese
  • 2 tablespoons chopped black olives
  • 1 tablespoon capers
  • 1 lemon, juiced
  • 1 teaspoon chopped fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • pepper to taste
  • 12 slices tomato
  • 1/4 cup grated Gruyere cheese
  • 4 tablespoons olive oil

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
  3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
  4. Bake in preheated oven for 30 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2005 by PINKERBELL
Great recipe! My meat-loving boyfriend even liked it. I put the eggplant, onion and garlic in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2006 by Jennifer
Thanks, Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2003 by KATYA
I like it very much. ALready made it twice and guess will make it soon again. It's very easy... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by Amber Pawlicki
I used cheddar chesse in the stuffing (that's what I had) and spinkled parm. chesse on the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2007 by POUF999
Its very pretty but the taste isnt there. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2003 by RSINJ
Prep time was more than 20 minutes. Overall, I was expecting better. My guests were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2004 by LATIMERT75
This was an excellent recipe. I put in a little more garlic than it called for, and we used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2008 by The Good Turtle
I don't think it's eggplant season yet, so I used cucumber instead! I chilled the stuffing for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2008 by Sheri