Mama Chiarello's Stuffed Eggplant Recipe

Name: Mama Chiarello's Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 3 tablespoons extra virgin olive oil; ½ teaspoon grey sea salt; ¼ teaspoon black pepper; 12 lb ground beef; 1 onion, diced small (about 1 cup); 1 red bell pepper, diced small (about 1 cup); 3 garlic cloves, finely chopped; ½ cup chopped fresh parsley; ½ cup chopped fresh basil leaf; 1 ¼ cups grated pecorino romano cheese; ½ cup Progresso plain panko crispy bread crumbs; 1 whole egg; 2 small tomatoes, chopped

Servings: persons

1 large eggplant
3 tablespoons extra virgin olive oil
½ teaspoon grey sea salt
¼ teaspoon black pepper
12 lb ground beef
1 onion, diced small (about 1 cup)
1 red bell pepper, diced small (about 1 cup)
3 garlic cloves, finely chopped
½ cup chopped fresh parsley
½ cup chopped fresh basil leaf
1 ¼ cups grated pecorino romano cheese
½ cup Progresso plain panko crispy bread crumbs
1 whole egg
2 small tomatoes, chopped

1
Heat oven to 350F
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.
3
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.
4
Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat.
5
Salt and pepper the beef.
6
Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly.
7
Let cool briefly, and chop the cooked beef so that there are no large chunks of meat.
8
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.
9
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.
10
Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
11
Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper.
12
Place on an oiled oven tray or baking dish, and bake for 50 minutes.
13
Let cool briefly; slice widthwise and serve.
14
Copyright 2010 Michael Chiarello.
15
Recipe provided by Chef Michael Chiarello June 2010.

3937

kcal

Calories

299

Fat

Carbs

252

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 large eggplant, 3 tablespoons extra virgin olive oil, ½ teaspoon grey sea salt, ¼ teaspoon black pepper, and more.

Yes, Mama Chiarello's Stuffed 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.

That's it — enjoy your meal!

Mama Chiarello's Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions