Nathan’s Favorite Stuffed Eggplant (Aubergine)
A Recipe from Love With Recipes
π Description π
I adore this recipe for its simplicity and the joy it brings to my family. My 10-year-old can smell it baking even before entering the apartment, and his first words are always, “Thank you, Mommy!” My 15-year-old, who often claims he’s not hungry, quickly changes his tune and asks how much I’ve made, wondering if his friend can join us for dinner. This dish is a surefire hit with everyone.
Recipe Details
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 minutes | 1 hour 20 minutes | 1 hour 35 minutes |
Ingredients
- 2 eggplants
- 1 onion
- 4 tablespoons olive oil
- 3-6 garlic cloves, crushed
- 1 cup chopped tomatoes
- 1 can tomatoes, mashed
- 1/3 cup tomato sauce
- 1/2 – 1 cup pine nuts
- 1/2 – 1 cup parsley, chopped
- 1/2 – 1 cup basil, chopped
- 1 teaspoon pepper
- 1 egg, beaten
- 300 – 400 grams Parmesan cheese, grated
- 1/2 – 1 cup cheese of your choice, grated
- 375 grams mozzarella cheese, sliced
- 1/2 – 1 cup breadcrumbs
Nutritional Information (per serving)
- Calories: 885.7
- Fat: 59.3g
- Saturated Fat: 28.6g
- Cholesterol: 185.9mg
- Sodium: 1638.5mg
- Carbohydrates: 44.2g
- Fiber: 11.6g
- Sugar: 14.5g
- Protein: 48.5g
Servings: 4
Directions
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Prepare the Eggplants: π Slice the eggplants in half lengthwise. Scoop out the flesh, leaving enough to create a sturdy shell. Set the shells aside.
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Chop the Eggplant Flesh and Onion: π§ In a kitchen machine, combine the eggplant flesh and the onion until finely chopped.
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Heat the Olive Oil: π₯ In a large frying pan, heat the olive oil over medium-high heat.
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SautΓ© the Vegetables: π³ Add the chopped eggplant and onion mixture to the pan along with the crushed garlic. SautΓ© on high heat for about 10 minutes until softened and fragrant.
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Simmer with Tomatoes: π Reduce the heat to low. Add the chopped tomatoes, mashed tomatoes, and tomato sauce to the pan. Stir well to combine.
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Add Nuts and Spices: πΏ Stir in the pine nuts, parsley, basil, and pepper. Let the mixture simmer for another 10 minutes.
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Incorporate the Egg: π₯ Turn off the heat and stir in the beaten egg. This helps to bind the mixture together.
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Add the Cheeses: π§ Mix in the grated Parmesan cheese and your choice of other grated cheeses. Add enough breadcrumbs to achieve a thickened consistency. The quantities are flexible, depending on the size of the eggplants and your love for cheese.
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Stuff the Eggplants: π Generously fill the prepared eggplant shells with the mixture. Top each one with slices of mozzarella cheese.
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Bake: π½οΈ Place the stuffed eggplants on a baking sheet and bake in a preheated oven at 350Β°F (175Β°C) for 35-45 minutes. If you enjoy eating the shell, bake for about an hour until the eggplants are tender and the cheese is golden and bubbly.
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Serve and Enjoy: π₯ Allow the stuffed eggplants to cool slightly before serving. Enjoy this delightful dish with your family and friends.
Keywords
Cheese, Vegetable, Kid-Friendly, Kosher, Oven, Stove Top, Less than 4 Hours
Category
One-Dish Meal
Nathan’s Favorite Stuffed Eggplant is a versatile and delightful dish that brings warmth and smiles to the dinner table. With its cheesy goodness and savory flavors, it’s a meal that kids and adults alike will eagerly devour. Whether you’re making it for a family dinner or inviting friends over, this recipe is sure to be a hit. Enjoy the process of making it as much as the joy it brings to those who eat it. Happy cooking! π½οΈβ€οΈ
