Stuffed Eggplant

Stuffed Eggplant
Photo by Howard L. Puckett

Ingredients

  • Parsley sprigs (optional)
  • Parsley sprigs (optional)
  • 1 ½ cups fresh breadcrumbs
  • 1 ½ cups fresh breadcrumbs
  • ½ cup (2 ounces) finely grated fresh Romano cheese, divided
  • ½ cup (2 ounces) finely grated fresh Romano cheese, divided
  • 3 tablespoons chopped fresh flat-leaf parsley
  • + 25 more ingredients
    • ¼ teaspoon pepper
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 1 garlic clove, minced
    • ¼ teaspoon pepper
    • Vegetable cooking spray
    • 1 garlic clove, minced
    • 1 cup no-salt-added tomato sauce
    • 1 garlic clove, minced
    • Vegetable cooking spray
    • ¼ teaspoon dried basil
    • 1 cup no-salt-added tomato sauce
    • 1 garlic clove, minced
    • 1 medium eggplant (about 1 pound)
    • ¼ teaspoon dried basil
    • 1/8 teaspoon pepper
    • 1/8 teaspoon salt
    • 1 medium eggplant (about 1 pound)
    • ¼ teaspoon salt
    • 2 teaspoons olive oil
    • 1/8 teaspoon pepper
    • 1 cup chopped onion
    • 1/8 teaspoon salt
    • ¼ teaspoon salt
    • 2 teaspoons olive oil
    • 1 cup chopped onion

Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel. Carefully remove pulp...

View full recipe at My Recipes

Comments

Variations on Stuffed Eggplant

  • Stuffed Eggplant
    • 3/4 cup long grain rice
    • 3/4 cup long grain rice
    • 1/2 teaspoon salt
    • 1/2 teaspoon salt
    • 1 can (10 3/4-ounce) chicken broth
    • +22 other ingredients


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