How to Make Stuffed Eggplant Recipe

Stuffed Eggplant Recipe Description

This stuffed eggplant recipe is a main course meal. For big appetites, plan on two servings per person of this tasty meal. Your family and guests will clamor for more. So, it is important for you to make enough.

Serves: 6

Did You Know? In old Renaissance Italy, eggplant was called a mala insana or “crazy apple”.

Stuffed Eggplant Recipe Ingredients

3 small eggplant

1 lb ground beef (also try chicken, pork, lamb)

3/4 cup sliced mushrooms

2 Tablespoons chopped onions

2 Tablespoons chopped green or red pepper

1 clove of garlic, minced

2 Tablespoons flour

1/2 teaspoon salt

one eighth teaspoon black pepper

1/2 cup light cream

3 Tablespoons diced pimiento

2 tablespoons breadcrumbs

2 Tablespoons parmesan cheese

3 slices of cooked, crisp bacon, crumbled

Directions How to Make Stuffed Eggplant Recipe

Cut eggplant in half, lengthwise.
Remove pulp, leaving 1/4 to 1/3 inch thick shell.
Cut pulp into cubes.
Cook pulp cubes in a small amount of boiling salt water for 10 minutes. Drain
Brown ground beef, mushrooms, onion, green pepper, and garlic.
Stir in flour, salt, and black pepper.
Add eggplant cubes, cream, and pimiento.
Fill eggplant shells.
Top with bread crumbs, parmesan cheese, and crumbled bacon.
Bake in preheated oven at 375 ° F for 25 minutes.
Serve hot.

Kitchen Cleaning Tips

Save time and money! Stop pre-rinsing and scrubbing dirty dishes and silverware before putting them into the dishwasher. Just lightly scrape off excess leftover foods. Then, put it into your dishwasher.

Modern dishwasher detergents do the rest quite effectively!

Additional Resources

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