Filled Eggplant Recipe

Name: Filled Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. rice, boiled; 1 lb. pork; 1 lb. beef; salt and pepper; 2 cloves garlic; parsley, chopped; basil; 2 Tbsp. Romano cheese; 2 eggs; bread crumbs (to mix); 1 eggplant (do not peel)

Servings: persons

1/2 c. rice, boiled
1 lb. pork
1 lb. beef
salt and pepper
2 cloves garlic
parsley, chopped
basil
2 Tbsp. Romano cheese
2 eggs
bread crumbs (to mix)
1 eggplant (do not peel)

1
Mix ingredients except eggplant.
2
Slice eggplant about 1/2-inch thick.
3
Take this slice and slit like pocket.
4
Fill with ball of filling.
5
Place oil in frypan.
6
Just brown eggplant.
7
Salt and pepper each side to taste.
8
Line bottom of roaster pan with one layer of filled eggplant.
9
In saucepan, cook fresh tomato, parsley and basil (no oil).
10
Pour 1/2 mixture over eggplant. Place other slices on top of first layer; pour remaining mixture on top.
11
Bake 1 to 1 1/2 hours at 350u00b0.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. rice, boiled, 1 lb. pork, 1 lb. beef, salt and pepper, and more.

Yes, Filled Eggplant 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.

Filled Eggplant

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