Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 medium eggplant; 3 Tbsp. olive oil; 1 bell pepper, chopped; 4 medium ribs celery; 1 medium onion, chopped; 1 lb. ground round or shrimp; 4 Tbsp. fresh parsley; 3 cloves garlic, chopped; 1 c. Italian bread crumbs; 1 c. Parmesan cheese; 2 eggs; 1/2 stick butter; 1 tsp. Tabasco sauce; salt and pepper; paprika

Servings: persons

3 medium eggplant
3 Tbsp. olive oil
1 bell pepper, chopped
4 medium ribs celery
1 medium onion, chopped
1 lb. ground round or shrimp
4 Tbsp. fresh parsley
3 cloves garlic, chopped
1 c. Italian bread crumbs
1 c. Parmesan cheese
2 eggs
1/2 stick butter
1 tsp. Tabasco sauce
salt and pepper
paprika

1
Peel and cube eggplant; boil in salt water until soft.
2
Drain, saving a little water.
3
In olive oil, fry vegetables.
4
Cook meat in same pan.
5
Add all but paprika and mix well.
6
Breaking up eggplant, place in buttered dish.
7
Spread a little bread crumbs and paprika over top.
8
Bake 40 minutes at 325u00b0.
9
The saved water is for making the consistency you want it.
10
This freezes well. Freeze before baking.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 3 medium eggplant, 3 Tbsp. olive oil, 1 bell pepper, chopped, 4 medium ribs celery, 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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