Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a really good way to fix eggplant if you don't feel like the typical fried eggplant. I actually came up with this recipe, though because I did not have all the ingredients to make the fried eggplant! It was a big hit! Enjoy!

Recipe Summary test

prep:
10 mins
cook:
35 mins
additional:
5 mins
total:
50 mins
Servings:
2
Yield:
2 halves
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

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  • Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.

  • Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.

  • Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.

Nutrition Facts

794 calories; protein 20.2g; carbohydrates 85.5g; fat 43.1g; cholesterol 168.9mg; sodium 1793.5mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
11/21/2016
Made it as called for in recipe-- used cornbread stuffing mix. Cooked for 35 minutes at 350 degrees in the oven on a cookie sheet using the eggplant shells. A little salt once it was on the plate and everyone was happy. Will use this as one of the ways of enjoying eggplant more often. Read More
(1)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/20/2016
Made it as called for in recipe-- used cornbread stuffing mix. Cooked for 35 minutes at 350 degrees in the oven on a cookie sheet using the eggplant shells. A little salt once it was on the plate and everyone was happy. Will use this as one of the ways of enjoying eggplant more often. Read More
(1)
Rating: 4 stars
06/24/2015
I really enjoyed the texture and flavour of this recipe. Be careful not to overcook. The cheese in the end became hard and even though it wasn't attractive to look at it was still delicious. This would be a wonderful stuffing for a chicken!:-) Thanks for the recipe! Read More
(1)
Rating: 3 stars
03/05/2021
This was an okay recipe and I will probably make again with some tweaks. I would totally eliminate the mayo. It gave it an odd consistency that did not sit well with the eggplant. I would also make my stuffing a little drier, there is a lot of moisture in the eggplant and the stuffing was mushy. Overall the dish was somewhat soggy. I will try again and eliminate the mayo and make the stuffing a little drier. Read More
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