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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Stuffed Eggplant Recipe

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This recipe for Baked Stuffed Eggplant is from Calvary Christian Fellowship Ladies & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant [AKA Boulanger]
1 c. finely ground crackers or bread crumbs
1/4 lb. ground beef or turkey
1 egg
1/4 tsp. thyme, parsley flakes, or basil
1 tbsp. ketchup
1 small onion finely chopped
1 clove of garlic crushed
1/2 tsp. soy sauce
Seasoning salt or chicken bullion
Black pepper to taste
Oil for sautéing
Directions:
Directions:
Saute the ground meat until cooked. Boil eggplants with skin until tender. Remove and drain. Cut in half, use a spoon to remove the inside of the eggplant from the skins. Mix all ingredients including crackers/bread crumbs. You can place mixture back in the eggplant skins (if firm enough) and bake or bake mixture in a greased shallow pyrex (9 inch diameter) spreading mixture to about 3/8 inches thick and bake at 320 degrees for 15 to 25 minutes. You can also add your favorite grated cheese on top.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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