Oaklawn Gardens' Stuffed Eggplant Recipe

Name: Oaklawn Gardens' Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant; 4 slices bacon; 2 medium onions, chopped; 1 small green pepper, chopped; 1 clove garlic, minced; 1/2 pound lean ground beef; 1 tablespoon Worcestershire sauce; 1/4 cup chopped fresh parsley; 3 slices bread, torn into bite-size pieces; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup soft breadcrumbs; 2 tablespoons butter or margarine, melted

Servings: persons

2 medium eggplant
4 slices bacon
2 medium onions, chopped
1 small green pepper, chopped
1 clove garlic, minced
1/2 pound lean ground beef
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley
3 slices bread, torn into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup soft breadcrumbs
2 tablespoons butter or margarine, melted

1
Wash eggplant thoroughly; cook in boiling water to cover 10 minutes or until tender but firm. Drain and cool slightly. Cut each in half lengthwise; remove and reserve pulp, leaving a firm shell.
2
Cook bacon in a large skillet until crisp; drain bacon well, reserving drippings in skillet. Crumble bacon, and set aside.
3
Saute onion, green pepper, and garlic in reserved drippings until tender. Add ground beef and Worcestershire sauce; cook an additional 3 minutes or until beef is browned. Stir in eggplant pulp, bacon, parsley, bread pieces, salt, and pepper; cook until thoroughly heated.
4
Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon eggplant mixture into shells; top with breadcrumbs and butter. Bake at 375u00b0 for 20 minutes or until lightly browned.

441

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 2 medium eggplant, 4 slices bacon, 2 medium onions, chopped, 1 small green pepper, chopped, and more.

Yes, Oaklawn Gardens' 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!

Oaklawn Gardens' Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions