"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Stuffed Eggplant Recipe

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This recipe for Baked Stuffed Eggplant, by , is from The Mixon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Strickland
Added: Sunday, January 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 medium Eggplant
2 tbsp olive oil
2 medium onions
10 to 12 cloves of garlic minced
2 c bread crumbs
1/2 tsp salt
1 tsp black pepper
1 tsp nutmeg
3 oz of pecans or pine nuts toasted
4 oz feta cheese crumbles
1 med tomato diced
1 red bell pepper thinly sliced
4 oz mozzarella cheese grated

Directions:
Directions:
Slice eggplant in half lengthwise. With an ice cream scoop, scoop out the pulp leaving a 1/4 inch shell. Grease the inside of the eggplant shell with olive oil and 2 cloves of minced garlic. Bake at 425 degrees for 30 minutes cut side up. Chop eggplant pulp. Saute onions, remaining garlic and eggplant, salt, pepper and nutmeg in 2 tbsp olive oil in a skillet until moisture is cooked out. Pour this mixture in a lg bowl to cool. Add tomato, toasted nuts, feta cheese and 2 cups bread crumbs to eggplant mixture, toss. When eggplant mixture is cool enough to handle, scoop into eggplant shells. top with red pepper rings and mozzarella cheese. Bake 20 minutes at 425 degrees or until brown on top.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a favorite of my vegetarian daughter! If you can't live without meat, you may add 1/2 lb of cooked ground beef to the mixture before filling Eggplant shells. It is a meal in itself!

 

 

 

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