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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Eggplant (Pamela Pring) Recipe

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This recipe for Stuffed Eggplant (Pamela Pring) is from Tatted Grannie's Recipe Collection, 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 pound lean ground turkey or beef
1 medium eggplant
2 tomatoes, diced
Onion flakes, to taste
Garlic powder, to taste
Salt and pepper
Directions:
Directions:
1. Slice the eggplant lengthwise

2. Cut both halves around the edge about ½ inch and score

3. Scoop out center of eggplant, trying to maintain ½ inch shell

4. Cube up the scooped eggplant

5. Brown meat, add eggplant, tomato and enough water to just cover

6. Add spices and cook until barely tender

7. Stuff the eggplant shells with the meat filling (shouldn't be too soupy)

8. Put in casserole dish, cover with foil and bake at 350º for 45 minutes
Number Of Servings:
Number Of Servings:
2

 

 

 

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