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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 21-30 of 33

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  • on March 07, 2010

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    The stuffing was very yummy and flavorful, but the eggplant turned out very mushy. I used Panko breadcrumbs and freshly grated parmesan reggiano cheese for the stuffing and it was delicious. I also took other reviewers advice and added a can of fire roasted diced tomatoes. I would make this again, but stuff into a bell pepper instead of an eggplant for a little firmer base.

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  • on March 04, 2010

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    Wow! This is a delicious recipe. I found it and made it for my sister and step-mom . Because Mom had had surgery I did not put pine nuts in it or raisins. In addition to the recipe I put yellow and red bell pepper also a tiny amount of mozzerella cheese plus the parmesian. My family absolutely loved the whole thing. Mom told me to make it again for church the next time we have a social.
    My husband loved it and I am so happy to have an easy eggplant dish next time I will try it with Bison. Thanks Rachel. Sharon+

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  • on February 28, 2010

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    My son and I cooked this tonight. We took the advice of the previous reviews and added a little tomato sauce. The eggplant was very tender at 25 minutes of cooking, guess it depends on the stove. We loved it and will definately put this in the frequent recipe file! Great stuff!

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  • on February 11, 2010

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    I followed others advice and roasted the eggplants for 30 minutes, they came out perfect. This is a delicious recipe, both my husband and I loved it. We will be making it again.

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  • on February 03, 2010

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    I did like this recipe although I did not find it easy to make like some of the other reviewers. Between roasting the pine nuts and toasting the bread crumbs, I thought this dish required a moderate amount of work. I made it with ground beef rather than ground lamb and lliked the taste. The raisins seemed strange to me but they were actually one of my favorite parts of the dish. My only problem was that the only eggplants I could find were very large and I could only fit three halves in the baking dish (lasagna sided baking dish.

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  • on January 28, 2010

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    I made this and used ground turkey instead of lamb and left off the cheese, but it was still VERY good!! I also made my own bread crumbs with whole wheat bread toasted in olive oil "butter" (trying to eat more healthy away from dairy My husband loved it! I think the next time I may add some more tomato paste and maybe some tomato sauce - but definately this is a new and delicious way to fix eggplant!! Thanks Rachael!

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  • on January 26, 2010

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    I made this last night and it was delicious! I used ground beef and cooked the egglant longer than 20 minutes. My husband loved it. Will make it again. Will try next time with lamb and see how it tastes.

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  • on January 20, 2010

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    This was an easy dish to put together. I halved the recipe and used hot Italian sausage for the meat. In addition to the basil I added some green goddess seasoning (from Penzey's and hot pepper flakes. This was delicious.

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  • on January 16, 2010

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    This was quite good, but both my husband and I agree that it needed a little tomato sauce in the meat mixture, in addition to the tomato paste. Also, I needed to cook the eggplant a little longer than 20 minutes (we both like the eggplant soft and tender and able to be cut with a fork. After 20 minutes, the eggplant was still a little hard. It took 30 minutes for us. All in all it was very easy to make and quite tasty.

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  • on January 12, 2010

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    I used ground veal instead of ground lamb because my grocery store didn't have it. I also added crushed red pepper to the meat like someone previously suggested, it added a little extra kick. My husband even enjoyed it!

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