Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, stuffed eggplant. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stuffed Eggplant is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Stuffed Eggplant is something which I have loved my whole life.
A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked. Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer!
To get started with this particular recipe, we must first prepare a few components. You can have stuffed eggplant using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Stuffed Eggplant:
- Make ready 1 eggplant
- Make ready 1/2 lb shrimp
- Make ready 1 tomato
- Get 1/2 cup pasta sauce
- Take 1 spring onion
- Take 1 tsp crushed garlic
- Get 1/4 green pepper
- Make ready 1/4 cup Panko
- Take 1/2 cup shredded cheddar cheese
- Prepare 1 basil leaf
- Make ready pinch salt and pepper
- Make ready 3 dash onion & garlic powder
- Prepare 1/4 cup olive oil
In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an "inside-out" eggplant Parmesan. Serve these stuffed eggplants as a light dinner along with a big salad. Stir in chopped eggplant and season with oregano, salt, and pepper. Eggplant centers are cooked with onion, garlic, and seasonings, then re-stuffed into the eggplant, coated with tomato sauce, cheese, and bread crumbs, and baked until tender and bubbly.
Steps to make Stuffed Eggplant:
- Pre heat oven 350°. Cut eggplant in half and scrap out the meat. I used a ice cream scooper and a knife
- Microwave eggplant meat for 2mins. Place both halves on a baking sheet and drizzle some olive oil into eggplant shell and place in broiler for less than 2mins. Remove and place to the side
- Cut shrimp into 2/3 pieces each. Season with 1 dash each of garlic and onion powder. Save the rest for later
- In pan put butter and cook shrimp until pink. Remove shrimp had remaining olive oil and cook the crushed garlic, onions, and green pepper. After about 2 mins and eggplant meat and cook until it softens up.
- Add remaining ingredients minus cheese and panko. Cook for about 5 mins and then add the cooked shrimp
- Mix well, cook for 2 mins and then transfer entire mixture to both halves. Sprinkle cheese and then Panko on top. Cover with foil and Place in oven for 30mins. Remove foil increase temp to 375/400° and bake for additional 10/25 mins, until panko is brown. Let it cool and ENJOY!
Arrange eggplants on large baking sheet. The Best Eggplants for Stuffed Eggplant Parm When choosing an eggplant for stuffing, it's important to know that some varieties and sizes work better than others. Italian, graffiti, and white eggplants are all multi-purpose varieties and are the best picks for this recipe. Eggplant is a staple Mediterranean ingredient, and one of my personal favorites! I love cooking it to tender perfection, whether in a hearty stew like this one, simply roasted, or even stuffed!.
So that’s going to wrap it up for this special food stuffed eggplant recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
