Best 2 Stuffed Eggplant Italiano Recipes

**Unveil the Delightful Stuffed Eggplant Italiano: A Culinary Symphony of Flavors and Textures**

Prepare to tantalize your taste buds with the irresistible Stuffed Eggplant Italiano, a culinary masterpiece that seamlessly blends the vibrant flavors of Mediterranean cuisine with the comforting warmth of Italian home cooking. This delectable dish showcases eggplant, a versatile vegetable renowned for its ability to absorb a symphony of flavors, becoming a delectable vessel for a savory filling. Embark on a culinary journey as we explore the various recipes featured in this article, each offering a unique twist on this classic dish. From the traditional Italian version bursting with aromatic herbs and succulent cheeses to innovative interpretations that incorporate unexpected ingredients, these recipes cater to every palate and culinary preference.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED EGGPLANT ITALIANO

Stuffed Eggplant Italiano image

This is a fantastic stuffed eggplant recipe. Veggies are sauteed, stuffed into the eggplant shell, sprinkled with Parmesan cheese, and roasted to perfection. The combination of ingredients creates a flavorful Italian meal. Hearty enough for a main dish or cut into smaller pieces for a side dish. This is simple and wonderful!

Provided by Susan Bickta

Categories Vegetables

Time 1h5m

Number Of Ingredients 11

Ingredients

1/4 c olive oil
1 medium-large eggplant
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can(s) petite diced tomatoes, drained, 14.5 ounce
1 clove garlic, finely diced
1 raw, extra large egg, slightly beaten
2-3 slices stale white bread, torn into pieces
1 tsp Italian seasoning
1/4 c freshly grated Parmesan cheese
salt and pepper, to taste

Steps:

1. Pre-heat oven to 350 degrees F. Cut eggplant in half lengthwise.
2. Carefully scoop out the flesh, reserving shell. Coarsely chop scooped out eggplant into bite-size pieces.
3. Place a 12" non-stick skillet over medium-high heat and saute eggplant, green pepper, and onion in olive oil for 10-12 minutes or until onion becomes transparent. (You may have to add more olive oil or vegetable oil while sauteeing.)
4. Add the tomatoes and garlic to the eggplant mixture and stir to combine.
5. Add the beaten egg, torn bread, and Italian seasoning to the skillet and stir quickly to combine ingredients and to prevent the egg from "scrambling". Add salt and pepper to taste. Continue to cook for 5 more minutes, stirring constantly.
6. Transfer mixture to reserved eggplant shells.
7. Sprinkle with Parmesan cheese.
8. Place stuffed shells in a baking dish.
9. Bake for 30-35 minutes or until hot and bubbly. Serves 6-8 (depending on the size of eggplant).

STUFFED EGGPLANT ITALIANO

Stuffed Eggplant Italiano image

Number Of Ingredients 12

Ingredients

1 medium eggplant (about 1-lb)
1/3 cup All-Bran® Original
1 cup sliced, fresh mushrooms
1/4 cup grated Parmesan cheese
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons margarine or butter, melted
1 clove garlic, finely chopped
1/4 teaspoon salt
dash pepper
1/2 teaspoon basil leaves
1/3 cup shredded, part-skim mozzarella cheese

Steps:

1. Cut eggplant in half, lengthwise. Place halves, cut-side down, in shallow baking pan. 2. Bake at 350°F about 15 minutes. Remove from oven. Cool slightly. Scoop out pulp, leaving 3/8-inch shell. Place shells, cut-side up, in baking pan. Coarsely chop pulp. Combine with remaining ingredients except Mozzarella cheese. Fill eggplant shells, pressing firmly. Cover with foil. Pierce foil in several places to allow steam to escape.3. Bake about 40 minutes or until vegetables are tender. Remove foil and sprinkle with Mozzarella cheese. Bake uncovered about 2 minutes longer or until cheese melts. Cut each half into 2 pieces to serve. MICROWAVE DIRECTIONS:1. Cut eggplant in half, lengthwise. Scoop out raw pulp, leaving 3/8-inch shell. Place shells, cut-side up, in shallow glass baking dish. Set aside. 2. Coarsely chop pulp. Combine with remaining ingredients except Parmesan and Mozzarella cheeses in glass mixing bowl. Cover loosely.3. Microwave at HIGH 4 minutes or until vegetables are crisp-tender. Stir in Parmesan cheese. Fill eggplant shells with vegetable mixture, pressing lightly. Cover loosely. Microwave at HIGH 6 minutes or until eggplant shell is tender. Remove cover. Sprinkle with Mozzarella cheese. Microwave at HIGH 1 minute or until cheese melts.Microwave cooking times may vary.

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose small to medium eggplants for a better texture and easier stuffing.
Prick the eggplants with a fork before baking to prevent them from bursting.
Bake the eggplants until they are tender and slightly collapsed, about 30 minutes.
Use a variety of fillings to create different flavors, such as a mixture of ground beef, sausage, bread crumbs, and spices.
Top the stuffed eggplants with a mixture of bread crumbs, Parmesan cheese, and olive oil before baking to create a crispy crust.
Serve the stuffed eggplants immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Stuffed eggplants are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With a variety of fillings and toppings to choose from, you can create a stuffed eggplant dish that is sure to please everyone at your table.