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Vegetarian Stuffed Eggplant

Updated: Oct 23, 2020



With all the eggplants being harvested from our summer gardens , this vegetarian recipe is a great way to also use up any leftover rice, and is also a great recipe for stuffing zucchini and peppers. This mouthwatering Mediterranean-style dish, can also be made non-vegetarian by adding ground beef or ground sausage. Either way iit is absolutely delicious!



INGREDIENTS

  • 2 small whole eggplant (about 6 inches long)

  • 1/2 cup cooked brown or white rice

  • ½ medium onion diced

  • 1 clove garlic

  • ½ cup grated Parmesan cheese plus a few tablespoons for topping

  • I egg ( beaten )

  • 3 tablespoons chopped fresh parsley

  • a few fresh minced basil leaves

  • Kosher or sea salt

  • Freshly ground black pepper to taste

  • 1 or 2 tablespoons plain Panko dried bread crumbs

  • Extra-virgin olive oil, for drizzling

  • 1 cup left over tomato sauce







DIRECTIONS

· Preheat the oven to 375 degrees. Line a small roasting pan with aluminum foil, and set aside.

· Trim tops of egg plants and discard stem.


· Cook rice if not using left over rice.

· In a large pot, place eggplants into 6 quarts of boiling water, for 5 – 6 minutes turning occasionally. Remove when eggplants surface is soft.

· Slice eggplant in half and set aside to cool for easier handling.

· In a fry pan, saute diced onion gently in 2 teaspoons of olive oil until translucent.

· Scoop out eggplant flesh from each half section using a spoon, being very careful not to pierce skin. Brush inside eggplants with olive oil and set aside.


· Add to onion mixture chopped eggplant flesh along with minced garlic and cook between 6 – 8 minutes.


· Beat 1 egg and combine with ½ cup cooked rice and eggplant, onion, garlic mixture.

· Add grated Parmesan cheese, finely chopped parsley, basil, salt and pepper to taste.


- Spoon generously stuffing mixture into each eggplant half making sure to mound stuffing.


· Place side by side in a small lined baking pan.


· Combine Panko breadcrumbs with a few tablespoons of Parmesan cheese and sprinkle on top of stuffed eggplant halves.


· Bake in 375 - degree oven for 35- 40 minutes until tops are golden brown and crispy.

· Add homemade tomato sauce and bake for another 5-6 minutes.


· Serve warm or at room temperature.

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