Stuffed Eggplant Recipe - Allrecipes.com
Stuffed Eggplant Recipe
  • READY IN 1 hr

Stuffed Eggplant

Recipe by  

"So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  2. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  3. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2008

OH MY GOD, this was amazing. I didn't follow the recipe though, this is what I added/did: 1-scraped the eggplant and put the shells in the oven at 350. 2-chopped up half of a very large onion, added a can of mushrooms, and some minced garlic...threw all that into the pan and sprayed with Mazola olive oil spray. I sauteed all that until it was nice and soft, spraying occasionally with the spray. Then I added a little of 1/2 pound of sweet italian sausage. Once that was cooked, I added the eggplant. Cook a while. Added generous amount of parsley and a splash of white wine. 3-Added a can of basil, oregano, and garlic diced tomatoes. 4-added less than 1/2 cup of breadcrumbs, plus parmesan and mozzarella cheese. Filled the shells and popped in the oven. In the last ten minutes of baking, I sprinkld the top with more mozzarella cheese and breadcrumbs. DELICIOUS!

 
Most Helpful Critical Review
Oct 27, 2002

Reduce breadcrumbs! Don't chop eggplant too much-

 
Dec 02, 2004

I made quite a few changes to this recipe, but kept the original spirit of it. I omitted the olive oil completely in order to reduce the fat and calories. It was not missed at all. I used olive oil cooking spray instead. I added 1 cup of chopped onion, 4 oz. of white mushrooms, and used half a cup of bread crumbs instead of 2 cups. I also used 7 cloves of garlic and only 1/3 cup of cheese. The next time I try this recipe, I will omit the breadcrumbs entirely and see how it comes out. I will definitely make this again.

 
Aug 09, 2006

Looking at this recipe, I thought it was a really good basis for a stuffed eggplant. I did however change a lot--I used Hot Italian Turkey Sausage (2) and cooked it in about 5 tbsp garlic (since I love garlic). I only used about 1.5 tbsp of olive oil total (I didn't understand why they would originally use that much!) When I added the chopped eggplant, I also add very fine chopped mushrooms (~1.5 cups), and diced sweet onion (half an onion). I didn't have any wine on hand so I put in just a tiny bit of water, but found that with all those veggies in the pot, there was plenty of liquid. I pretty much kept the spices the same, but threw in a bunch of my favorites (I randomly grabbed stuff). I also added about 3/4 cup grated sharp white chedder cheese instead, and only added about a cup or so of bread crumbs (enough were there was no liquid and the mixture was smooth--I am not a fan of a lot of bready mixtures). I stuffed the eggplants, and baked them for just under 30 min. I thought they were great, huge portions (I've had left overs for a few days), and are great with a green salad or as an appetizer. One thing I will do next time is add more onion, and reserve some of the stuffing mixture and possibly make patties or something with it so there isn't so much stuffing in the eggplants themselves.

 
Jul 02, 2007

This was very good with the changes that I added when making. I used chicken Italian sausage (very good), after scooping out the eggplant shells, I seasoned with some Italian seasoning and olive oil. I only used 2 tblsp of oil total. You do not need all that was given. I always spray with olive oil spray. I also did not use as much breadcrumbs as stated. Only enough to hold together. I also added some celery, onion and red bell pepper. My eggplant shells were very soft, not hard as other stated as I zapped in microwave for about 2 minutes before filling. My husband and I both loved this and I will make again for sure

 
Oct 06, 2003

Just amazing. Added about five white mushrooms, sliced, and they added an extra dimension. I realized I had used all our bread crumbs making eggplant parmesan last night (yes i love eggplant), so left them out of this recipe...they were not missed. Don't think I'll add them next time. Doubled the recipe to two eggplants, had plenty of stuffing with only one pound of sausage and no bread crumbs. My husband is wary of eggplant and went back for seconds. Will make again!!!

 
Oct 04, 2010

I made alot of changes and it came out wonderful! I used Turkey Itialian Sausage (way less fat!) I used only olive oil cooking spray (again way reducing the fat and calories) I also only used half the bread crumbs. I read other reviews and added mushrooms and onion. Really delicious!

 
Oct 30, 2006

Great recipe but too dry - reduce the breadcrumbs so you won't have to "add more olive oil if mixture is dry". Try recipe with 75% of what is suggested. I added a pinch of crushed red pepper also and it enhanced the garlic/parsley combination.

 

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Nutrition

  • Calories
  • 976 kcal
  • 49%
  • Carbohydrates
  • 51.6 g
  • 17%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 69.7 g
  • 107%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 2082 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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