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Quick Fake-Out "Stuffed" Eggplant Recipe

Quick Fake-Out "Stuffed" Eggplant

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Average Rating:

Total Reviews: 33

Showing 11-20 of 33

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  • on December 29, 2010

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    Not a bad meal at all....simple to make, for sure, which gives it points. I went a little heavy with the tomato paste which seemed to take over the taste a bit. I will make this again, for sure, with a few twists.

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  • on December 03, 2010

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    This was so good!!! A real winner easy and delicious. I followed the recipe and only added mushrooms to it. It was so, so good! Thank you Rachael!!!!

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  • on November 22, 2010

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    OMG!Went out of town for the weekend to a friends house. We were deciding on something to make for dinner and I suggested this recipe. She invited a few friends over and one of them was a chef. As she began watching me prepare, she was saying to herself, "I've never seen eggplant parmesean ever made this way..." AND she is also Italian. After I put the filling on top, I ran it back in the oven to brown the top a bit. When everyone started eating, they were raving!! Our chef friend had 2 helping and said that it was scrumptious!!! Easy to prepare, easy to make and everyone was asking for the recipe!

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  • on October 12, 2010

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    We really like this recipe. Not super heavy and the fresh parsley keeps the taste clean and light. I place the 'stuffed' eggplants on a bed of orzo pasta. Recommend using only high quality lamb from a good source (but then, my Mom has alwasy said that about lamb.

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  • on September 14, 2010

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    Wanted to cook up what I had in the fridge, so didn't bother going to the store for another eggplant or pecorino/parmesan. I used ground beef, and like another reviewer diced bell peppers instead of diced eggplant. I added goat cheese to the meat mixture, plus a few olives (that was the problem ingredient and used chopped whole almonds instead of pine nuts. Even though is was kind of tangy from the goat cheese, I was surprised how soft the eggplant turned out (it's really just a base for the meat sauce & toppings. The olives were a mistake as they overpowered (maybe the canned black ones would have been less "tasty" than the deli bin olives I used. The almonds were okay, and I'm sure the leftovers will heat up fine for tomorrow's lunch. I've never had any luck cooking eggplant, but this was worth the effort (I did find it quite a lot of work, not hard, just a lengthy process. Will definitely make again though.

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  • on August 05, 2010

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    not always able to find ground lamb where i shop, but when i do, this is what i make with it.

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  • on May 20, 2010

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    What a flavorful juicy dish, it didn't even need those fattening buttery breadcrumbs. I used pesto instead of basil because I had I on hand. I did use the lamb and it was a little lamby, but still...it was delicious.

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  • on May 13, 2010

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    Definitely took me a lot longer than 30 minutes to prepare, but it was worth the time and effort. I took other reviewers' suggestion and added half a 28 oz. can of crushed tomatoes to the lamb mixture. I added a large handful of raisins, which I chopped roughly. I used two slices of whole wheat bread for the bread crumbs. The end result was as pleasing to the eye as the palate! And it tasted even better the next day.

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  • on April 08, 2010

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    I decided to give this recipe a try on Easter, however I could not find ground lamb so I bought veal instead. The most awesome meal my husband and family has had in a long, long time! We decided that this is a once a week meal only next time we'll make sure to have the lamb! Great job Rach!!!!!!!!!!!!!!!

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  • on March 12, 2010

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    I made it with ground beef and add yellow peppers since did not have another eggplant. It was very yummy and beautiful on the plate. I have read the other comments. I plan to make it again with lamb. I found this an easy recipe to cut in half one for dinner and other for lunch since I live alone.

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