Once again, I’m bringing you a meatless recipe. I am FAR from vegetarian, but I do enjoy meatless dinners more often now that I’m older. This Stuffed Eggplant is absolutely delicious! You’re not going to miss the meat with this one.
This recipe comes from our Welcome Home Cookbook, which is a binder format cookbook with 450 recipes for the stovetop, oven and slow cooker, and can be found on page 287. You can purchase a copy of this cookbook pretty much anywhere books are sold, or on amazon (which I usually find to be the lowest price) by clicking here.
Jean Harris Robinson, Pemberton, NJ
Makes 4 servings
Prep. Time: 30 minutes
Baking Time: 30–45 minutes
2 large eggplants
1 medium onion, chopped
4 tomatoes, chopped
3 medium green bell peppers, chopped
1 rib celery, chopped
1⁄4 cup olive oil
2 eggs, beaten
1 tsp. salt
1 tsp. pepper
1 cup grated Parmesan cheese
1⁄4 tsp. cayenne pepper, optional
1⁄2 tsp. grated garlic, optional
1. Cut eggplants in half and scrape out seeds. Parboil* 15 minutes.
2. After eggplant halves have drained, remove pulp within ½-inch of outer “shell.” Chop pulp. Set aside.
3. Place eggplant shells, cut side up, in 12×24-inch baking dish.
4. Empty stockpot of water. Place onion, tomatoes, peppers, celery, and olive oil in stockpot. Cook until soft and almost a puree. Remove from heat.
5. Stir in eggplant pulp, beaten eggs, salt, and pepper.
6. Fill eggplant halves with the mixture. Sprinkle with cheese, and cayenne pepper and garlic if you wish.
7. Distribute any leftover stuffing in baking dish around eggplant halves.
8. Bake at 350°F for 30–45 minutes, or until eggplant is tender and cheese is brown.
*To parboil eggplants, submerge unpeeled halves in a stockpot of boiling water with a shake of salt added. Cook in boiling water for 15 minutes. Remove and drain.
Tip from the cook: I have used 4–5 whole canned tomatoes when I haven’t been able to find fresh tomatoes. Before adding them to the mixture (Step 4), I’ve chopped them, and drained off as much of their liquid as I could.