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Gallery Stuffed Eggplant Recipe Summary Servings: 8
Ingredients Ingredient Checklist 4 small Italian eggplants (about 1 pound) 2 teaspoons coarse salt 2 quarts water 1 tablespoon plus 1 teaspoon olive oil 2 garlic cloves, minced 2 pints Canned Tomato a Pezzetti or canned chunky tomatoes 1 small red bell pepper, seeds and ribs removed, cut into 1/4-inch dice 1/4 cup fresh flat-leaf parsley, chopped 1 tablespoon chopped fresh oregano 1 large egg, lightly beaten 3/4 cup fresh mozzarella cheese, grated 1/2 cup fresh breadcrumbs
Gallery Stuffed Eggplant
Recipe Summary Servings: 8
Gallery
Stuffed Eggplant
Stuffed Eggplant
Stuffed Eggplant
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 4 small Italian eggplants (about 1 pound) 2 teaspoons coarse salt 2 quarts water 1 tablespoon plus 1 teaspoon olive oil 2 garlic cloves, minced 2 pints Canned Tomato a Pezzetti or canned chunky tomatoes 1 small red bell pepper, seeds and ribs removed, cut into 1/4-inch dice 1/4 cup fresh flat-leaf parsley, chopped 1 tablespoon chopped fresh oregano 1 large egg, lightly beaten 3/4 cup fresh mozzarella cheese, grated 1/2 cup fresh breadcrumbs
Directions
Preheat oven to 350 degrees. Cut eggplants in half lengthwise, and use a melon baller or small spoon to scoop out flesh, leaving a 1/4-inch border around the edges. Place flesh in a sieve set over a medium bowl, and toss with 1 teaspoon salt; let sit 20 minutes to drain excess moisture. Coarsely chop until pieces are about the size of peas. Meanwhile, bring the water to a boil in a large saucepan, and add the eggplant shells. Cook 2 minutes; transfer to drain on a baking sheet, cut side down, and let cool slightly.
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add half the garlic, the chopped eggplant, and remaining teaspoon salt; saute, stirring occasionally, 3 to 4 minutes. Add 2 cups tomatoes; increase heat to medium-high, and continue cooking until the tomatoes stop releasing juices, about 3 minutes more. Add half the red pepper and the parsley and oregano. Transfer to a medium bowl; add egg, cheese, and 6 tablespoons breadcrumbs. Stir well to combine.
In an 8-by-11 1/2-inch baking dish, mix remaining 2 cups tomatoes with remaining garlic and red pepper. Scoop heaping amounts of filling into eggplant shells, and arrange on top of tomato mixture in baking dish. Mix remaining 2 tablespoons breadcrumbs and teaspoon olive oil; sprinkle over eggplant filling. Bake until the tops begin to brown, about 1 hour. Remove from oven, and serve hot.
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All Reviews for Stuffed Eggplant
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All Reviews for Stuffed Eggplant
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
