Best 7 Baked Stuffed Eggplant Recipes

BAKED STUFFED EGGPLANT PARMESAN

Steps:

• 1. Heat oven to 400 degrees.
• 2. Cut eggplant in half lengthwise.
• 3. Cut around inside of each half with a knife. Cut about 1/4-1/2 inch away from outer edge of eggplant. Cut all the way around inside perimeter. Be careful not to slice through the eggplant skin.
• 4. Slice into the inner part of eggplant in rows making 3-4 cuts lengthwise and widthwise in a checkerboard pattern. Spoon out the cubed eggplant. You may need to cut some more to make each one about the size of a sugar cube. Set aside.
• 5. Pour marinara sauce into a bowl and heat in the microwave until hot.
• 6. Into a 9x13 inch baking pan, place about 1/2 of the marinara sauce in the bottom of the pan. Set aside.
• 7. Place the hollowed out eggplant halves cut side down. Poke with a sharp knife randomly through the flesh in several areas.
• 8. Place eggplant cut side up into the pan of marinara sauce.
• 9. Cover tightly with foil. Place in oven and bake at 400 degrees for 20 minutes.
• 10. Cook ground beef or cubed chicken breast. I broiled my beef in the oven ahead of time. You may choose to fry or bake the meat until cooked thoroughly. Salt and pepper to taste. Add to a large bowl.
• 11. While the eggplant is baking, add 2 Tbsp olive oil to a pan. Sauté the eggplant cubes with the diced tomato. Cook until eggplant softens (about 10 minutes). Remove from pan and add to a bowl.
• 12. Into the pan add the remaining olive oil. Sauté the onions and peppers together until the onion is golden.
• 13. Add mixture to bowl with eggplant mixture.
• 14. Season the mixture with the basil, oregano, parsley, garlic salt and black pepper.
• 15. Add in the cooked beef or chicken. Toss together.
• 16. Add in 1/4 cup Parmesan Reggiano cheese.
• 17. Toss mixture together.
• 18. Remove eggplant from the oven. Divide vegetable mixture and stuff into eggplant halves. Cover and bake an additional 20 minutes.
• 19. In a bowl, mix Panko bread crumbs with remaining Parmesan cheese. Add in the melted butter. Toss crumbs well with cheese and melted butter.
• 20. Top the eggplant with the bread crumb mixture. Bake uncovered until crumbs are golden brown.
• 21. Pour remaining marinara sauce over bread crumbs.
• 22. Top with the mozzarella cheese.
• 23. Bake until cheese is melted.
• 24. Cut each eggplant in half widthwise and serve.

BAKED STUFFED BABY EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 400 degrees.
• Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
• Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
• Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
• In a large skillet, heat remaining oil over medium-high heat until hot.
• Add garlic, onion and red pepper; sauté for one minute until tender.
• Next, add rice through tomatoes, stir together well.
• Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
• Chop pulp, add to rice mixture and mix well.
• Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
• Uncover and bake an additional 10 minutes or until lightly browned.
• Garnish with more fresh basil and feta cheese, if desired.

BAKED STUFFED EGGPLANT

Steps:

• Remove stems and cut the eggplants in quarters lengthwise. Soak them in lightly salted water for 15 minutes. Drain and dry.
• Melt 4 tablespoons butter in a large skillet and brown the cut sides of the eggplant pieces. Use more butter, as needed. Place the eggplant pieces, skin side down, in a suitable baking dish and make a deep slit down the center of each piece to form a pocket for stuffing.
• Add 4 tablespoons butter to the skillet and brown the lamb in it, stirring constantly. Add the onions, green pepper, paprika, salt, black pepper, cinnamon and tomato paste and cook for 5 minutes, stirring frequently.
• Preheat oven to 375 degrees.
• Divide the lamb mixture into eight portions and stuff it into the pockets of the eggplant pieces. Cut the tomatoes in half and drape the pieces over the stuffing in the eggplant pieces. Pour the water carefully around the eggplant pieces, cover and bake 45 minutes. Uncover and place under the broiler 5 minutes, or until nicely browned but not blackened. Serve with pilaf.

HEALTHY BAKED STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Rinse eggplant and cut in half lengthwise.
• Remove pulp, leaving 1/2 inch of outer shell.
• Dice pulp and set in a bowl.
• Place butter or margarine, if used, in large, heavy skillet or nonstick skillet over medium-high heat.
• Add onion, mushrooms, seasonings, and meat.
• Saute, stirring constantly, 8 to 10 minutes or until meat begins to brown.
• Stir in tomato paste, wheat germ if used, and eggplant pulp.
• Cook 5 minutes, or just until warm.
• Lightly spray an ovenproof dish large enough to hold two eggplant shells with vegetable oil.
• Spoon meat mixture into each eggplant shell and place in prepared dish. Bake 20 to 30 minutes. Remove from oven.
• If desired, sprinkle some freshly grated Parmesan or Romano cheese on top of each eggplant half before serving. Then sprinkle chopped fresh parsley on top of each.

SUN-DRIED TOMATO STUFFED BAKED EGGPLANT

Steps:

• Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2" thick.
• Butter the inside of the shell.
• Dice the eggplant pulp and set aside.
• Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
• Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
• Spoon the mixture into the eggplant shells; sprinkle with cheese.
• Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
• Pour 1/2" boiling water into the pan; bake in a preheated 325*F.
• oven for 15-20 minutes.
• Cut and serve hot with pasta, bread, or salad.

BAKED STUFFED EGGPLANT

Steps:

• 1. Slice eggplant in half lengthwise. Place in open pan of boiling water, bottom side down, with water coming to about 3/4 of the way up on the eggplant. Boil until eggplant is just tender, about 15 minutes.
• 2. Meanwhile, brown Italian sausage, garlic and onion in olive oil till browned. Add bread crumbs, parmesan cheese, leaving burner on low.
• 3. Remove eggplant from the water and core out the eggplant, leaving about 1/2 inch around the edge.
• 4. Add additional eggplant to the sausage mixture and cook an additional 2-3 minutes. Add 1/2 cup marinara sauce.
• 5. Stuff eggplants with sausage/eggplant mixture. Top with remaining marinara sauce and mozzarella cheese.
• 6. Bake 25-30 minutes at 350 degrees until hot and bubbly.

BAKED STUFFED EGGPLANT RECIPE - (4.5/5)

Steps:

• 1. Bring a large pot of salted water to a boil. 2. Meanwhile, prepare the eggplants: Cut off the stems. Slice about 1/2 inch from the top of each eggplant, starting at the wide end and working toward the stem, but stopping about 1 inch from the stem end. Scoop out the flesh from the eggplant, leaving about 1/2 inch attached to the skin on all sides. (A melon baller is the ideal tool to speed up the job of hollowing out the eggplant). Again, don't scoop any from the stem end. The idea is to end up with a little eggplant "boat", perfect for stuffing. Chop the pulp coarsely if necessary and reserve. Slip the eggplant into the boiling water and cook for 3 minutes, poking them to keep them submerged. Scoop them out with a slotted spoon onto a baking sheet lined with a kitchen towel or paper towels. Let them cool while you make the stuffing. 3. Preheat the oven to 350 degrees F. Heat the oil in a large skillet over medium heat until rippling. Add the onion and garlic, and cook, stirring, until the onion is softened, about 4 minutes. Stir in the mushrooms and cook until they give of their liquid, about 8 minutes. 4. Stir in the pepper and reserved eggplant pulp. Drizzle another tablespoon or so of oil over the vegetables and continue cooking, stirring often, until the eggplant is tender, about 10 minutes. Stir in the parsley. Remove the skillet from the heat. Stir the cheese into the filling, letting it melt and coat the vegetables. 5. Spoon the stuffing into the eggplant, mounding it slightly. Pour the stock into the pan and cover with aluminum foil. Bake until the eggplant shells are tender, about 30 minutes. Serve hot or warm