Stuffed Eggplant

Published on July 29, 2019 | By

This is one of my mom’s favorite dishes. She orders stuffed eggplant whenever she goes out to eat and she taught me how to make it at home. Sometimes this New Orleans style eggplant is stuffed with ground meat, and at other times shrimp and sometimes when you get really lucky, shrimp and crabmeat. Most of the traditional New Orleans restaurants have some version of this Creole speciality on their menu. It can be served as a hearty appetizer or as a main course with a side of pasta and a salad.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 3 medium eggplants
  • 1/4 C olive oil
  • 2 medium onions, chopped
  • 1 bell pepper, chopped
  • 2 lbs ground meat OR 11/2 lbs peeled raw shrimp
  • 1 TBSP parsley
  • 3 cloves garlic, minced
  • 1 -32 oz can tomatoes, seeded, drained and chopped or 4-5 fresh tomatoes
  • 1 bay leaf
  • 1 tsp thyme
  • salt and pepper to taste
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup freshly grated parmesan cheese

Instructions

  1. Cut eggplants in half and scoop out pulp. Sprinkle with salt and pepper.
  2. Chop pulp and sauté with onions, bell pepper and garlic in olive oil until soft. Remove from pan.
  3. Brown ground meat in same pan. Drain. If you are using shrimp, sauté briefly until light pink in color. Do not overcook because the shrimp will cook more when you add them back to eggplant and bake. Remove.
  4. Add eggplant mixture back to pan with remainder of seasonings and chopped tomatoes. Cook for about 15 minutes. Add cooked ground meat or sautéed shrimp.
  5. Put mixture back into eggplant halves, top with breadcrumbs and parmesan cheese. Bake at 350 for 45 minutes.
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