Stuffed eggplant

Stuffed eggplant

Stuffed eggplant

Stuffed eggplant photo 1
Stuffed eggplant photo 2
Stuffed eggplant photo 3


  • salt - 1 tsp
  • butter - 4 Tbsp
  • pepper to taste - 1 item
  • small onion, finely chopped - 1 item
  • large eggplant - 1 item
  • 1/2 cups bread crumbs - 1 item
  • cup cooked green beans or other favorite vegetable - 1 item

How to make stuffed eggplant:

Wash and cut the eggplant in half lengthwise. Remove as much of the white portion as possible without breaking the shell. Cut the pulp into small pieces and cook in small quantity of hot water for 10 minutes, or until tender. Drain. Mix together the melted butter and bread crumbs. Reserve 1/2 of the crumb mixture for the topping. To the remaining crumbs add the onion, beans, salt, pepper and the eggplant pulp. Mix thoroughly. Pile lightly into the eggplant shells. Top with remaining crumb mixture. Place in a shallow baking dish. Pour a few tablespoons of hot water around the shells to keep them from sticking. Bake in 350 degree oven for 30 minutes. Serve hot.

Recipe categories: Vegetables, Main dish, Low Carb.

Stuffed eggplant
Average rating: 2.9 of 5, total votes: 9
Cook. Time: PT35M
Total Time: PT35M

Cause of complaint:

Related ingredients:
shortening, chicken, bacon, head lettuce, can shoepeg corn, drained, meat drippings, bunches broccoli, chopped fine, whole tomatoes, drained and quartered, finely shredded cabbage, squash, zucchini or summer squash
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