Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 small eggplants; 1 large yellow onion, chopped; 4 Tbsp. butter or oleo, melted; 1 lb. lump crabmeat, picked; 2 eggs, well beaten; Swiss cheese (optional); 1 to 1 1/2 c. Pepperidge Farm stuffing mix; salt and pepper to taste; 1/4 tsp. red pepper flakes; 3 Tbsp. parsley, chopped; 1 tsp. leaf oregano, crumbled

Servings: persons

1
Parboil eggplants a few minutes to soften inside only.
2
Cut in half and scoop out pulp; set aside.
3
Saute onion in butter briefly.
4
Mix onion with eggplants, crabmeat, eggs, parsley, oregano, salt and pepper.
5
Add stuffing mix, enough to stick together.
6
If needed, moisten with cream.
7
Try not to break lumps of crab meat or chunks of eggplants.
8
Mound in eggplant halves. If desired, top with a deli-thin slice of Swiss cheese.
9
Bake at 350u00b0 for 35 to 40 minutes, until lightly browned.
10
Serve with favorite sauce.

216

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 11 ingredients. The key ingredients include: 5 small eggplants, 1 large yellow onion, chopped, 4 Tbsp. butter or oleo, melted, 1 lb. lump crabmeat, picked, 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.

That's it — enjoy your meal!

Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions