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LOCATION: Recipes >> Eggplant Casserole Recipes >> Stuffed Eggplant 12

Print this Recipe    Stuffed Eggplant 12

Baked Eggplant

1 large eggplant
1/2 lb. ground beef or turkey
1 cup bread crumbs
2 cups chopped eggplant
parsley
1 diced medium onion
3 chopped cloves garlic
salt and pepper
2 whole eggs or 3 egg whites
water
1/4 cup olive oil

Cut the eggplant in half lengthwise after removing the stem. Cut
crosswise slits in the eggplant meat - about 1/2 inch deep. Salt
it, and let is sit salted for 30 minutes. Rinse and pat dry.
Scoop out the eggplant meat and put it into a bowl along with ground
beef, or turkey or whatever meat or poultry you like. (leave 1/2
inch of the eggplant and skin intact. Add bread crumbs, and 2 cups
of the chopped eggplant. Add parsley, diced onion, chopped garlic,
salt and pepper. Add eggs or egg whites, and enough water to obtain
a thick paste - after the bread crumbs have absorbed the moisture.
Add olive oil and mix again. Now stuff the eggplant with the
mixture. Any extra stuffing can simply be added to to baking pan
and cooked along with the eggplant. Bake at 350-375 for 35-45
minutes. Serve hot.

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