Stuffed Baby Eggplant Recipe

Name: Stuffed Baby Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 italian baby eggplants, cut lengthwise in half; 3 tablespoons olive oil, divided; 2 garlic cloves, minced; 1 onion, chopped; 4 slices dry bread, finely crumbled; salt and pepper, to taste; 1/4 cup fresh parsley, chopped; 1 egg, beaten; 1/3 cup romano cheese; 1 -2 tablespoon water

Servings: persons

4 italian baby eggplants, cut lengthwise in half
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 onion, chopped
4 slices dry bread, finely crumbled
salt and pepper, to taste
1/4 cup fresh parsley, chopped
1 egg, beaten
1/3 cup romano cheese
1 -2 tablespoon water

1
Preheat oven to 350 degrees.
2
Prepare eggplants by slicing them in half lengthwise.
3
Scoop out the inside of the eggplant and cut into cubes.
4
Lay cubes on several paper towels and squeeze any moisture out of them by hand.
5
Boil shells in a large stockpot for 2 minutes and allow to cool.
6
Place a tablespoon of olive oil in a hot skillet. Add eggplant, onion, and garlic and saute.
7
In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread crumbs.
8
Fill the cooled eggplant shells with the mixture.
9
Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.
10
Place browned stuffed baby eggplants in a baking dish.
11
Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.

288

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 10 ingredients. The key ingredients include: 4 italian baby eggplants, cut lengthwise in half, 3 tablespoons olive oil, divided, 2 garlic cloves, minced, 1 onion, chopped, and more.

Yes, Stuffed Baby 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.

Stuffed Baby Eggplant

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