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Mom's Stuffed Eggplant Recipe

Mom's Stuffed Eggplant

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Average Rating:

Total Reviews: 111

Showing 41-50 of 111

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  • on March 09, 2010

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    perfect amount of veggies, meat and dairy all in one meal. my dad loved it and usually doesnt like that much veggies!

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  • on February 19, 2010

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    I followed the recipe step by step but for some reason the eggplant was still not cooked properly at 50 minutes of bake time. The filling had good flavor.

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  • on January 22, 2010

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    I made this and I don't even like eggplant, but it was very good.

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  • on January 08, 2010

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    I made this recipe but instead of using 1/2 pound of ground beef I used 1 pound by mistake. I realized my error and continued with the recipe anyway. Instead of 4 portions it was more like six portions.

    I cooked it in the oven for the 50 minutes the recipe recommended, and it was okay, but I really didn't think I would make it again (realize I NEVER cook eggplant, so did not realize the eggplant was not totally cooked!. The next day I put it in the oven with something else and cooked it an additional 45 minutes on 350, and realized that the result of the added ground beef was that the eggplant did not get fully cooked the first go-round. The long and the short of it is, I LOVED IT! Once the meat of the eggplant was totally cooked, this dish is easily one of my favorite vegetable recipes!

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  • on January 06, 2010

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    I followed the recipe to the letter, but for me it was a little bland. I was expecting bold flavor, but it just wasn't there. Probably just a difference in personal taste.

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  • on October 16, 2009

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    this was fabulous to say the least. Well worth the prep. I should have drained my cooked eggplant a little better; that was my fault. But it still turned out great. I also had less ground beef & more peppers which worked out fine. Next time I will make sure I have EXACT amounts Michael calls for; but as I said, it still turned out great. I will archive this recipe & make it often. What a tribute to his Mama. I prepare old German recipes handed down for 100's of yrs. Mama's are still the best! Touche Chiarello!

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  • on October 15, 2009

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    Just made the eggplant. Heavenly!!! I used 2 small eggplants instead of 1 large and had PLENTY of filling. I also added about .5 lbs of italian sausage to the filling and it gave it a little extra punch! Next time (per another reviewer I will add some red pepper flakes. Delicious and looks really nice!!! Will recommend this easy and scrumptious recipe to my friends!!

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  • on October 14, 2009

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    HAVE MADE THIS SEVERAL TIMES AND ENJOY IT MORE EACH TIME. LIKE TO INCORPORATE THE GRANDKIDS AND THEY HAVE FUN STUFFING THE EGGPLANT AND ADDING THE TOMATOES AND CHEESE. IF YOU LIKE EGGPLANT, THIS ONES' FOR YOU!
    COMMENT ON FNN WHO RECENTLY DELETED THE CATEGORY "OTHER RECIPES FROM THE SHOW" WHY? AFTER COUNTLESS REVIEWER COMMENTS REGARDING THE SLOWNESS ( AND OFTENTIMES INACCURACIES INVOLVED IN THIS WEBSITE - DO YOU DELETE THIS CATEGORY THEREFORE MAKING ME GO BACK TO THE ORIGINAL "DAY" CATEGORY. CUMBERSOME, INDEED! YOU MADE IT WORSE! PLEASE TAKE TO HEART YOUR REVIEWERS REGUESTS!

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  • on October 14, 2009

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    Linda- the instructions on what to do with the "scooped out" part of the eggplant is in the directions. The shell is used to hold the filling, you only cook the scooped out part of the eggplant.

    "Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes."


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  • on October 14, 2009

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    This recipe is outstanding. The stuffing is super flavorful and very moist. My whole family loves it. I can't wait to make it again.

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