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Baked Stuffed Eggplant

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Ingredients
  Eggplant 1 Large
  Instant onions 3 Tablespoon, chopped
  Green pepper 1 , finely minced
  Tomato 1 Large, finely minced
  Butter 3 Tablespoon
  Chicken seasoned stock base 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Msg 1⁄4 Teaspoon
  Herb seasoning 1⁄4 Teaspoon
  Leftover ham/Any other leftover meat 1 1⁄2 Cup (24 tbs), finely minced or ground
  Grated sharp cheese 3⁄4 Cup (12 tbs)
  Bread crumbs 1⁄2 Cup (8 tbs)
  Melted butter 1 Tablespoon
Directions

GETTING READY
1 Cut eggplant lengthwise in to half.
2 Carefully, remove the inside pulp leaving a firm shell about 1/4 inch thick.
3 Using salted water, cover the shells and set aside while you prepare the filling.
4 Dice the eggplant pulp.

MAKING
5 In a skillet, put the eggplant pulp along with onions, green pepper, tomato, the 3 tablespoons butter, seasoned stock base and water.
6 Mix well.
7 Cook, covered for 15 minutes or until tender.
8 Remove the cover and continue cooking until all liquid evaporates.
9 Add salt, seasonings, ham and 1/2 cup of the cheese and mix well.
10 Drain the shells and fill the ham mixture in them.
11 Bake in 350┬░Fahrenheit oven for 50 minutes.
12 Remove from the oven.
13 Sprinkle with the remaining 1/4 cup grated cheese.
14 In a bowl, toss bread crumbs with the 1 tablespoon melted butter and sprinkle over the top.
15 Continue to bake for another 15 minutes or until crumbs are lightly browned.

SERVING
16 Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
2

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