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Mom's Stuffed Eggplant Recipe

Mom's Stuffed Eggplant

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Average Rating:

Total Reviews: 112

Showing 21-30 of 112

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  • on October 12, 2011

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    This is one of my favorite recipes. Easy to make vegetarian by using baby portobello mushrooms instead of the beef. Brown them as you would the meat first and then add them. We do half the beef and half portobello's to give it extra flavor. I've also started boiling the eggplant halves to soften them and then they don't need to bake as long. Delicious!

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  • on September 19, 2011

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    So disappointing! Wish I'd read the review before I made this about adding the Italian sausage. It was just so bland. I made it exactly according to the recipe. I saw him make it on TV and was so looking forward to making this. Picked 18 pounds of eggplant at a nearby farm and was immediately thought of this recipe. My daughter said it tasted like meatloaf. The eggplant "shells" needed more time than 50 minutes: they were not done. I might try it again and tweak it a lot. I would add Italian sausage and mozzarella cheese.

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  • on September 15, 2011

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    Love it!! my family enjoyed this so much. I used half ground meat and half sweet italian sausage for some extra flavor. a great option for eggplant that is sure to be a hit!

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  • on September 02, 2011

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    I made this recipe for my sister and I this evening and it was FANTASTIC! So flavorful and what a great way to get a load of veggies in one meal! I modified one thing.. I made it completely vegetarian with Morningstar Veggie Crumbles instead of beef and you can't tell the difference! (Really! I will certainly be making this meal on a regular basis now. Kudos to Michael's mom! :

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  • on August 14, 2011

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    This recipe was terrific. I only had two small eggplants and they worked well. I took others advice and used Italian sausage. I did add some extra fennel, however. This is definitely a keeper!

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  • on August 08, 2011

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    Wow sooo good! I am not an eggplant eater and still loved the recipe. I made it with ground turkey instead of beef to make it leaner. The recipe makes a lot of filling so I was able to fill 4 large eggplant halves. I will be making this again!

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  • on July 31, 2011

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    I have a personal philosophy that life is too short to stuff anything, but I had several eggplant from my garden and saw this recipe from one of my favorite FoodNetWork chefs. I used ground turkey but otherwise followed the recipe. It's delicious and I would make it again under the same circumstances, but I have to note that it took me an hour to get it ready for the oven, then another hour to cook. But, it's worth it. This recipe's a keeper. Note: this recipe is so terrific that I included it (with a few minor modifications into a recipe booklet put together by the local Master Gardener association. Now that my garden's pumping out eggplant, it's time to think about making it again.

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  • on July 21, 2011

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    I really enjoyed this dish. If I made it again I would cut back on the cheese and bread crumbs and double the meat. My boyfriend liked it but described it as "interesting". I loved the cheese and tomatoes on top and I think it's a nice healthy change up! I served it with roasted carrots.

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  • on July 07, 2011

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    Full of flavor and I used ground turkey!! Loved it!

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  • on June 14, 2011

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    I have made this dish five or six times perhaps more because it is a constant request from friends and family. I made it exactly the way Michael made it and I have also substituted ground pork, sausage, turkey, spinach, broccolli and portabella mushrooms as the "meat". This is one of the best versatile recipes ever. You can mix and match the stuffing into so many combinations and they all came out fantastic.

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