Thread: Stuffed Eggplant

Cut an eggplant in half, salt the inside and let it sit (insides up) for 15-30 minutes to let it "perspire" the bitter juices out. Wipe the juices off. Bake the eggplant face down (insides down on cookie sheet or baking dish) for 15-20 minutes on 350 or until eggplant is very tender. Skin should be very tender too. Take out of oven and with a spoon, scrape out the insides of the eggplant and put the insides in a bowl. Mix in an egg, artichokes (however many you like), a dab of real butter, and salt. Mix all ingredients together well. Spoon mixture back into eggplant skins, sprinkle with bread crumbs and parm cheese (or italian blend), and bake for about 15 more minutes on 350.

This is a VERY yummy dish and not bad for you. 1/4 of the eggplant is about a serving, so one whole eggplant will feed you 4 times.

A modification:

Add dehydrated onion to eggplant mixture. Also, if eggplant seems dry you can add chicken broth or half and half until the mixture is moist enough.

For breadcrumbs, I use Reduced Fat Triscuits. Adds a great flavor. I've also started adding some breadcrumbs into the eggplant mixture, and then sprinkling the crumbs on top to finish it off.


Also I should have mentioned coating your eggplant skins with olive oil before baking. Also put some on the insides that are face down or the eggplant will stick to whatever you're baking it on.

This is an absolutely awesome dish. Hope you try it!