Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1 white onion, chopped; 1 bell pepper, chopped; 2 ribs celery, chopped; 2 cloves garlic, minced; 1/2 lb. ham, diced; 2 eggplants; 1 c. cracker crumbs; 1/4 c. Parmesan cheese, grated; 1/2 lb. fresh lump crabmeat

Servings: persons

2 Tbsp. butter
1 white onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1/2 lb. ham, diced
2 eggplants
1 c. cracker crumbs
1/4 c. Parmesan cheese, grated
1/2 lb. fresh lump crabmeat

1
Preheat oven to 350u00b0.
2
Melt butter in a skillet and saute onion, bell pepper, celery, garlic and ham for 10 minutes.
3
Cut the eggplants into quarters and boil for 30 minutes.
4
Scoop out the pulp and blend it well with the sauteed mixture.
5
Fold in cracker crumbs, cheese (reserving a little cracker crumbs and cheese for the top) and crabmeat.
6
Add salt and pepper to taste and fill the eggplant shells with mixture.
7
Sprinkle with reserved cheese and crumbs.
8
Bake until brown.

248

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: 2 Tbsp. butter, 1 white onion, chopped, 1 bell pepper, chopped, 2 ribs celery, chopped, and more.

Yes, 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.

Stuffed Eggplant

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