Mama Chiarello's Stuffed Eggplant

Mama Chiarello's Stuffed Eggplant

14

"In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender."
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Ingredients

1 h 20 m servings 547 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat oven to 350 degrees F.
  2. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
  3. Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
  4. In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
  5. Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Footnotes

  • Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.

Reviews

14
  1. 15 Ratings

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Most helpful positive review

AMAZINGLY DELICIOUS!!!! I made a few changes to this recipe just to keep it extra healthy. I used ground turkey in place of the beef, I used fine oat bran, instead of panko, egg white instead of...

Most helpful critical review

Honestly, the house smelled DIVINE while making this recipe. I had really big hopes, but was severely disappointed. The Hubbs liked it but didn't give his normal rave reviews over one of my meal...

AMAZINGLY DELICIOUS!!!! I made a few changes to this recipe just to keep it extra healthy. I used ground turkey in place of the beef, I used fine oat bran, instead of panko, egg white instead of...

Good! There is certainly no reason to dirty as many pans as the instructions tell you to. I sauteed the ground beef with garlic/red pepper (skipped the onion), drained and set aside. Added the c...

I literally just finish eating this creation, Im still soaking in the enjoyment of this meal. Very delicious. Not only is the meal great but the recipe is easy to follow and very discriptive. De...

Honestly, the house smelled DIVINE while making this recipe. I had really big hopes, but was severely disappointed. The Hubbs liked it but didn't give his normal rave reviews over one of my meal...

Enjoyed this recipe alot ! Substituted romano cheese with parm. Also added a little shredded cheddar to the top over the last 10 mins of baking time. Will make this again for sure, but may add a...

I used ground turkey and added some chopped mushroom to the stuffing, and also used blue cheese in the stuffing as well. It was absolutely delicious! I've never liked eggplant but I'm glad I gav...

I just finished my meal, and it was absolutely delicious. I followed the recipe as is, I only left out the basil and parsley because I didn't have any. It is definitely a keeper!

This was wonderful! Just left out the pepper and used mozzarella/Parmesan mix so I wouldn't have to go to the store.

Absolutely fantastic!! Easy to make and delicious. My husband is not a fan of eggplant and even he loved this dish.