Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 12 lb lean ground turkey or 12 lb chicken; 3 tablespoons olive oil, divided; salt; freshly ground black pepper; 1 onion, small diced; 1 red pepper, small diced; 3 garlic cloves, minced; ½ cup freshly chopped parsley, leaves; ½ cup freshly chopped basil leaves, chopped; 1 ¼ cups grated parmesan romano cheese; ¼ cup whey, crisps; 2 egg whites; 2 tomatoes (chopped )

Servings: persons

1 large eggplant
12 lb lean ground turkey or 12 lb chicken
3 tablespoons olive oil, divided
salt
freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 garlic cloves, minced
½ cup freshly chopped parsley, leaves
½ cup freshly chopped basil leaves, chopped
1 ¼ cups grated parmesan romano cheese
¼ cup whey, crisps
2 egg whites
2 tomatoes (chopped )

1
Preheat oven to 350 degrees .
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
Boil the scooped-out center part until very soft, about 10 minutes.
4
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
5
Season the ground meat with salt and pepper.
6
Add the seasoned meat to the pan and saute until meat begins to brown slightly.
7
Drain the meat removing the extra, unnecessary fat.
8
Let cool.
9
In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
10
In a bowl mix together the cooked eggplant, vegetables, cooked meat, herbs, 1 cup of the cheese, whey crisps and egg whites.
11
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
12
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on a greased baking dish, and bake for 50 minutes at 350.
13
Plate and enjoy.

2781

kcal

Calories

148

Fat

Carbs

325

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, 12 lb lean ground turkey or 12 lb chicken, 3 tablespoons olive oil, divided, salt, 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