Mom's Stuffed Eggplant

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Awesome dish! Both my husband & father in law (whom we live with saw me preparing this dish & asked what was for dinner & I told them. My husband said "yuck" & my father in law just looked at me with raised eyebrows. However, when dinner was served, & they tried it... they both loved it! To top it off, my 2 & 3 year old liked it too! I served it with garlic bread & it was a great dinner... even for the picky unadventurous eaters in my house! I thought it was elegant looking too & could be served to company.

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This was excellent. I made it for the first time last night for my fiance and he was very happy....made lots of good sounds while he ate it. By the way, I didn't eggs so I put in a tablespoon of Hellmann's mayo and also a bit of light cream, drizzled a bit of olive oil on top of each half (on the cheeseand it came out great! Not dry and not too wet.

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I wanted to love this recipe but I did not enjoy the eggplant and the stuffing mixture was a little dry for me, but it was tasty. I did have extra stuffing which I am going to stuff some mushrooms and top with cheese and a herb butter sauce.

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I loved this recipe and have made it several times. I did make some changes. Instead of beef, I used one pound of ground lamb and added 1/4 teaspoon of cinnamon. It makes a world of difference. Absolutely delicious.

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Great meal loved by the whole family. I substituted a combination of hot and sweet italian sausage in place of ground beef. I followed the way he made it on TV, which is triple the printed recipe. Only used two of the red peppers, still had lots of leftover stuffing at the end. Next time four good size eggplants with otherwise triple recipe should balance out right. We'll be making this again and again!

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This was a WONDERFUL recipe! I used country style bulk sausage for the meat instead of hamburger for the meat, but that was the only change I made.

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This was delicious!! As I was pre-making dinner for the week, I cooked the eggplant for the stuffing and made the stuffing two days prior to actually cooking the eggplant shells. Then I simply sprayed a pan with cooking spray, put a bit of oil inside the shells and cooked for about 30 minutes before adding the stuffing. I then cooked an additional 30-40 minutes. It was amazing! So easy, great to prepare ahead of time allowing for virtually no work the day of. Will definitely be making again! As I had extra stuffing, I will be using a 'meaty' spaghetti sauce as well.

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In the summer I have lots of tomatoes, peppers, parsley, basil, chives, jalapenos and eggplant in my garden. This is a great recipe for using the wonderful summer garden veggies. Lots of room for alterations. I've used globe eggplants and also Japanese and Chinese eggplant. I have also used sausage in place of the beef and also equal parts of each. I have also tried this recipe with ground lamb. It was perfect every time and my family EATS it. Well worth the effort if the people you serve will eat it and there are no leftovers. (Must say, however, leftovers from this dish are scrumptious. Try it! Great way to get veggies into your family.

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some family members not a fan of eggplant, but this recipe is a winner!

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I tried this recipe for the first time. As usual it was delicious. I used two small eggplants and cut them in half. I scored them and put 2T oil on top. I roasted them face down at 400 F for 15 minutes. I scooped out the insides, sauteed them with the onion, pepper, and garlic and then I added the ground meat. From that point on I followed the recipe. The eggplant only needed to be warmed through at this point as it was already cooked.