Savory Stuffed Eggplant Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
• Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
• Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.

Steps:

• Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
• Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

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.

Steps:

• Preheat oven to 350 degrees.
• Spray large shallow baking dish with cooking spray.
• Scoop out flesh from eggplants, cut into chunks and reserve.
• Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
• Place upside down on paper towels; let stand 15 minutes.
• Meanwhile, spray large skillet with cooking spray.
• Cook garlic and onion over medium-high heat until browned, about 10 minutes.
• Add tomatoes, reserved eggplant flesh and allspice.
• Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
• Stir in parsley, lemon juice, remaining salt and pepper.
• Pat eggplant shells dry with paper towels.
• Spoon eggplant mixture loosely into shells.
• Place filled shells in prepared baking dish.
• Cover with foil and bake until shells are tender, about 40 minutes.
• Remove foil; sprinkle tops evenly with feta cheese.
• Bake for 10 more minutes, then serve.

Steps:

• Cut eggplant to 1/4 inch thickness, brush both sides with olive oil, and bake on a sheet pan at 400 degrees, about seven minutes on each side. Eggplant should be sealed and partially cooked. Set aside.
• For sauce, combine chopped tomatoes, tomato sauce (I usually use two jars of canned tomatoes, drained & pureed, instead of the fresh & sauce, but use what you have!), pepper, rosemary, mace, basil, parsley, and brown sugar. Cook till thickened, about a half hour.
• Mix the filling--cottage cheese, egg, parmesan, and rosemary.
• Layer the ingredients in a loaf pan--half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.
• Bake at 350°F for a half hour or so until the filling is set.