Eggplant (Aubergine) & Herb Stuffing Casserole – a delicious recipe with eggplants, Stuffing, onion, green bell pepper, tomatoes, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350u00b0F.
2
Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
3
Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
4
Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
5
Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
6
Bake for 30 min or till hot & bubbly. Serve immediately.
7
NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
8
NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.
266
kcal
Calories
13
g
Fat
14
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large eggplants, 1 1/3 cups Pepperidge Farm Herb Stuffing (divided), 1 medium onion (chopped), 1/2 green bell pepper (chopped), and more.
Yes, Eggplant (Aubergine) & Herb Stuffing Casserole falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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