Easy Stuffed Eggplant Recipe is Cheesy and Delicious!This stuffed eggplant recipe is full of flavor with the variety of fresh and dried herbs. This meal is very easy to make and goes quicker if you make the Italian Meat Mixture a day in advance or if you wish to make this dish a day in advance, follow this stuffed eggplant recipe up until the baking and just bake the next night right before dinner. Serve with a tossed bag salad for a complete and balanced meal.
INGREDIENTS
DIRECTIONS Preheat oven to 350 degrees F. Prepare Italian Ground Beef Mix . (Click link for recipe) Allow meat to cool slightly. (If frozen, defrost and warm on stove top) Cut the eggplant in half and with a spoon, scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil in water the scooped out center part until very soft, about 10 to 12 minutes. Drain in a colander and once slightly cooled, squeeze the excess water out of the eggplant. In a bowl mix together the cooked eggplant, meat mixture, garlic, herbs, 1 cup of the cheese, bread crumbs, and the egg. Taste for salt and pepper. Fill the scooped out eggplant halves with this mixture, dividing it evenly among the 4 halves. Top with chopped tomatoes. and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on a baking dish sprayed with cooking spray. Bake in the oven for 50 minutes in oven. Let cool for about 5 minutes and slice widthwise and serve.
* This
Stuffed Eggplant recipe
can be substituted with Seasoned Ground Turkey Mix in lieu of the Seasoned Ground Beef Mix.
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