Mom's Stuffed Eggplant

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I made a few changes. I halved the recipe and used Italian sausage instead of hamburger for flavor. I detest dirtying a bunch of pans, especially for something as simple as this, which is why I only gave it four stars. I cooked the meat, veggies, and the hulled out, chopped up part of the eggplant in one pan This helps the sausage and veggie flavors to meld. After everything was mixed together in a bowl, and spread in the hulled out eggplant, I topped it with canned diced tomatoes flavored with fennel and red pepper. For some reason the cook time seemed just a little to long for me. I cut it down to forty minutes, and in my opinion, it was the spot on, right texture. The flavor was out of this world! I don't usually like eggplant that is not breaded and fried, but this was fantastic and so much easier to make. I can't wait to have the left overs for lunch!

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This recipe was delicious! It was so easy to make. I also used the filling to make stuffed mushrooms. This is definitely a go to recipe!

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This was easy and really tasty - I've been experimenting with eggplant lately and this is one of the best recipes yet.

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The recipe is an excellent base! I changed some ingredients partly for what I had on hand and partly out of preference. I substituted dried basil flakes for lack of fresh basil. On the next round I'll make a point to get fresh basil. Fresh is always better. I also used parmesan for lack of romano. I've done that in other recipes. It works fine. I also soaked the cut-up eggplant flesh in salt water for about 20-30 minutes. That's just my preference whenever using eggplant. It seems to take the bitterness out of the flesh.

I seldom use ground beef where Italian sausage might work. In this case I had some homemade turkey/pork Italian sausage on hand that was very tasty in the recipe. Last, I added cup of chopped portabella mushrooms to the saute mix. Portabella, like Italian sausage, is going into a dish if I think that they're a match and I have them on hand. They add texture and flavor.

Overall, a great recipe and I'll be using it again.

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We went veg-style and replaced the beef with 8oz of tofu and 8ozof ricotta and it was a fabulous veggie option! loved it! Baked it in a red marinara sauce as well.

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This was absolutely delicious! Served it for a dinner party with friends. i doubled the recipe and used a bit extra ground beef In place of the chopped tomatoes on top, i added homemade marinara sauce over the top before baking and baked first half, then added the cheese and baked remaining half of the time. PERFECT! I baked in glass baking dishes and added EVOO to bottom of dishes to prevent sticking. Note: the prep was more like an hour+, not 10 min! maybe that's because i'm not a professional chef, just an aspiring cook!

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Seriously good. I agree about the previous post regarding prep time, it did take a while and I used a food processor to chop. I used italian sausage instead of beef, as someone suggested, in my husbands and put mushrooms in mine instead of the beef. I also used parmesan and it wasn't even a cup but all I had and it turned out awesome. My husband was reluctant about this recipe as he isn't a vegetable fan but he said it was good and would eat it again!

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I loved this recipe!! I used ground turkey instead of beef, and added parmesan to my romano cheese, but followed the rest to a tee. Delicious! However, please note that prep time is more like 30 minutes than 10.

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This recipe is amazing! My husband doesn't even like eggplant and this is his favorite dish that I make.

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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!