Acadias Stuffed Eggplant Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Steps:

• Slice eggplant cross wise into desired thickness. (I cut it in 1/8 am inch slices / not critical).
• Place slices on paper towels and sprinkle with salt to help remove the extra moisture for about 15 minutes.
• Use more paper towels and press each slice to remove moisture.
• In a skillet, saute eggplant slices for 2-3 minutes on each side.
• Add a layer of sauteed eggplant slices to the baking dish, and
• place a dollop of marinara sauce over each slice.
• Then top each slice with a tablespoon worth of mozzarella.
• Repeat these steps until the whole eggplant is sauteed and layered in the dish.
• Sprinkle with Parmesan cheese and bake in a 350 degree F oven for 15 minutes.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• In skillet saute onion until translucent with 1 tablespoon of margarine.
• Added eggplant and bell pepper in with onion and saute until tender.
• Set onion, eggplant and pepper mixture aside in a bowl.
• Remove sausage from casings and brown in same skillet and then cook thoroughly.
• (I placed my skillet with metal handle in the oven for 15 minutes).
• While sausage is cooking, use a 2-quart bowl to whisk together eggs, cream, nutmeg, chives, parsley, black pepper, & salt.
• Then add eggplant, onion and bell pepper mixture.
• Stir.
• Remove skillet from oven with sausage (Remember the handle is HOT!).
• Drain sausage on paper towels and blot dry.
• Chop up sausage into bite size pieces.
• Add 1/2 cup monterey jack cheese, 1/2 cup cheddar and sausage to the egg mixture.
• Use 1 teaspoon of margarine or PAM cooking spray to grease a 5-quart oblong baking dish.
• Pour mixture into greased baking dish.
• Place on middle rack of oven.
• Bake for 45 minutes or until the quiche isn't jiggly anymore and toothpick comes out of middle clean.
• Let cool for 15 minutes.
• Enjoy!

Steps:

• Pre-Heat oven at 350 degrees F.
• Chop onion into 1/4" pieces.
• In skillet add 1 tablespoon of margarine.
• On medium-low heat saute onion until translucent (not brown).
• Stir frequently.
• Add bell pepper and eggplant pieces with onion.
• Sprinkle salt over mixture.
• Saute until tender.
• Spray PAM in 2-quart baking dish.
• Add eggplant, pepper and onion mixture into baking dish.
• Mix cheeses together.
• Sprinkle cheese mixture on top of eggplant mixture.
• Bake in oven for 15-minutes or until cheese has melted.
• Serve and enjoy.

Steps:

• Slice eggplant so you have round 1/4" slices.
• Place slices on a cooling rack and salt both sides.
• Let sit for 30 minutes.
• Preheat oven to 500 degrees F.
• Take each slice of eggplant and dab them with a paper towel to remove moisture.
• Spray cookie sheet with PAM and place eggplants on it.
• Bake each side of the eggplant slices for 5 minutes on each side.
• Remove from oven.
• Top each slice with spaghetti sauce.
• Then sprinkle each slice with mozzarella cheese.
• Bake for 10 minutes or until cheese melts.
• Enjoy.

Steps:

• Preheat oven to 350 degrees F.
• Cut eggplant top off, and cut eggplant in half length wise. Scoop out flesh and seeds. (Discard seedy areas.) Chop flesh into bite sized pieces.
• Sprinkle kosher salt & pepper into the two eggplant halves.
• Line a baking dish/pan with a sheet of baker's parchment paper and bake the eggplant halves with a teaspoon of butter in each half for 20 minutes.
• Chop onion, pepper & eggplant into 1/4" pieces (does not have to be precise).
• In skillet add 1 tablespoon of margarine.
• On medium low heat saute onion, bell pepper, eggplant pieces and mushrooms until tender. About 5 minutes.
• Sprinkle garlic salt over mixture.
• Stir.
• Add Velveeta cheese by placing cheese on top of mixture.
• When the cheese melts, stir the whole mixture together so cheese coats vegetables.
• Remove eggplant from oven and stuff the two halves with the vegetable & cheese mixture.
• Bake combination another 20 minutes or until eggplant halves are tender.
• Enjoy!