Thursday, October 20, 2011

Recipe! Stuffed Eggplant

Inspired by a recipe Patricia sent me (Thanks, Patricia!!!), I tossed this together Monday night for dinner using Patricia's tips to utilize chopped tomatoes & the insides of the eggplant, and using the meat I had on hand... then made Tabitha and Bill my guinea pigs. Bwaha-haha. They told me it was great, I loved it, but the next day, Tab said, "You need to post that recipe, it was GOOD."  With that, now I'm sure the feedback was honest, lol!


Chelle's Stuffed Eggplant

  • 1 Eggplant 
  • 1/2 lb lean ground beef 
  • 1/2 lb ground chicken breast 
  • 1/2 can Glen Muir fire roasted crushed tomatoes 
  • 1 Tbsp Mrs Dash Tomato Basil Garlic 
  • 1 small pepper (any color) diced 
  • 5-7 crimini (or button) mushrooms, sliced or diced 
  • 1/2 tsp Mrs Dash Garlic & Herb 
  • Drizzle olive oil 
  • 2 Tbsp Parmesan Regiano 
Brown ground meats together, drain.
Add crushed tomatoes & Mrs Dash Tomato... 
Set aside. 

Preheat oven to 400. 
Line cookie sheet with foil. 
Slice eggplant in half, lengthwise, drizzle with olive oil and bake until tender - 30 to 40 minutes. 
Allow to cool slightly.

In a skillet, heat a drizzle of olive oil over med-hi heat. 
Add peppers & mushrooms and cook until just tender. 
 Remove from heat and add to meat mixture. 
Scoop out insides of eggplant halves. Dice up the insides and add to the meat & veggie mixture. 
Scoop that meat into the two hollowed out eggplant halves and top with 1 Tbsp Parmesan Reggiano each. Broil until cheese melts. 
Slice each half into two pieces (total 4 servings) 
Serve immediately.

3 comments:

  1. Ok, this is definitely going in my recipes to try section!
    Looks yum!

    ReplyDelete
  2. I am going to have to make this!! Your Breaded Chicken was a big hit at our house too!!!

    ReplyDelete