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Baked Stuffed Eggplant

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Baked stuffed eggplant is a herbed and stuffed eggplant recipe. Filled with a mixture of seasoned vegetables and crumbs, the eggplant has butter for flavor and is baked in the oven for a delightul and savory side.
  Eggplants 1 Large (2 Small)
  Celery 1 Cup (16 tbs), diced
  Butter 1⁄2 Cup (8 tbs)
  Dried basil 1 Teaspoon
  Onion 1 Medium, chopped
  Dried thyme 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Solid pack tomatoes/6 ripe tomatoes, skinned 1 Can (10 oz)
  Pepper To Taste, ground
  Bread crumbs 1 Cup (16 tbs)

Cut eggplant in half lengthwise.
Remove pulp, leaving the shell about 1/2 inch thick, and butter inside of shell.
Dice the pulp and set aside.
Melt half the butter in a saucepan.
Stir in onion and cook until straw colored.
Add diced eggplant, tomatoes, celery, basil, thyme, salt, and pepper.
Cook over a moderate heat until mixture is thick and celery is tender.
Spoon vegetable mixture into eggplant cavities.
Cover with crumbs, lightly sauteed in remaining butter, and place in a shallow baking pan.
Pour 1/2 inch boiling water in the pan.
Place in a preheated 325° oven and bake for 15 to 20 minutes.

Recipe Summary

Side Dish

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