STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
TUNA STUFFED EGGPLANT
Make and share this Tuna Stuffed Eggplant recipe from Food.com.
Provided by Candace Michelle 2
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash eggplants, wipe dry, and remove green tip. Cut a lengthwise slice from each. Scoop out inside and reserve, leacving a wall 1/2 inch thick. Invert shells in a shallow baking pan. Pour in 1 inch of water. Bake in 400 oven for 20 minutes (or until half done.).
- Chop pulp and saute with onion in 1/4 cup margarine. Add bread crumbs, tuna, and seasonings. Spoon into eggplant shells and place in a shallow baking dish.
- Mix bread cubes with melted butter. Sprinkle around edge of tops. Bake uncovered in 350 for 20 minutes.
Nutrition Facts : Calories 478.5, Fat 23.6, SaturatedFat 7.2, Cholesterol 47.6, Sodium 1051.8, Carbohydrate 41.6, Fiber 11.1, Sugar 9.2, Protein 27.2
TUNA STUFFED DEVILED EGGS
This recipe combines deviled eggs and tuna salad for a fun change for potlucks and holidays.
Provided by Figueroa4
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.
- Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 0.8 g, Cholesterol 97.3 mg, Fat 4.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 68.5 mg, Sugar 0.6 g
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