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Mike's Baked Stuffed Eggplant

 

57

Yield

1

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

1 large eggplant
*
3 tablespoons olive oil
½ cup onions
chopped
1 cup bread crumbs
fresh
¼ cup Parmesan cheese
3 large eggs
lightly beaten
2 tablespoons parsley leaves
minced
¼ teaspoon salt
¼ tablespoon black pepper
freshly ground
2 tablespoons olive oil
plus 2 teaspoons for drizzling on top
1 pound italian plum (roma) tomatoes
canned and juice
2 ½ cups water
1 medium potatoes
*
1 each garlic cloves
minced
¼ teaspoon oregano
*
¼ teaspoon salt
1 x black pepper
to taste, freshly ground
*
1 ½ tablespoons Parmesan cheese

Directions

  1. Do not peel the eggplant. Slice off the green cap and cut the eggplant in half lengthwise. Use a sharp knife to score the meat into ½-inch cubes, leaving ½-inch rim around the edge. Scoop out the flesh with a spoon and coarsely chop it.

  2. Heat the olive oil in a large skillet. Add the eggplant cubes and the onion to the skillet and sauté over low heat, stirring frequently, until the eggplant is softened and lightly browned, about 8 to 10 minutes. Remove the pan from the heat and stir in the bread crumbs, Parmesan cheese, eggs, and parsley. Season with the salt and black pepper.

  3. Preheat the oven to 350℉ (180℃) (F).

  4. Sprinkle the eggplant shells lightly with salt and pepper and divide the stuffing between them. [The recipe may be made ahead up to this point and wrapped and refrigerated for up to 3 hours.]

  5. To make the Potato-Tomato Sauce, coat the bottom of a 7-by-11 inch baking dish with the 2 Tablespoons olive oil. Pour the can of tomatoes into the baking dish and cut them into quarters with a sharp knife or the side of a spoon. Add the water to the pan. Peel the potato and cut it into thin (no more than ¼ inch thick) slices. Stack the slices, cut them into ¼ inch strips, and cut the strips into small cubes. Add them to the tomato mixture in the baking dish, along with the garlic, oregano, salt, and pepper. Set the stuffed eggplant shells on top of the tomato mixture. Sprinkle the Parmesan cheese over the tops of the eggplant and into the sauce, and spoon a few pieces of tomato from the sauce onto the tops of the eggplant to help keep it moist. Drizzle a teaspoon or two of olive oil over the tops of the eggplant.

  6. Bake, uncovered, in the preheated oven until the potatoes are tender and the tops of the eggplant are lightly browned, about 1 to 1¼ hours. The sauce will reduce quite a bit as it cooks. Cut each stuffed eggplant in half, and serve one piece each with some sauce spooned over it.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1502g (53.0 oz)
Amount per Serving
Calories 148358% of calories from fat
 % Daily Value *
Total Fat 96g 148%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 663mg 221%
Sodium 2733mg 114%
Total Carbohydrate 37g 37%
Dietary Fiber 13g 50%
Sugars g
Protein 103g
Vitamin A 104% Vitamin C 125%
Calcium 76% Iron 62%
* based on a 2,000 calorie diet How is this calculated?

 

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