If you’re a Pizza lover with even a remote appreciation for Eggplant, this recipe was designed for you.
Usually, when we search through online recipes in the “stuffed” category, we find the usual suspects: peppers, mushrooms, artichokes, etc ..
Eggplants are an unsung hero of the “stuffed recipe” genre — and this particular dish is designed to “wow” any audience.
Whether you’re having an intimate dinner for two or trying to impress the in-laws, this recipe goes hand in hand with red and white tablecloths and hemp laced bottles of Chianti.
*Recipe requires a Food Processor.
- Two Medium Eggplants (Serves Four)
Cut each Eggplant in half.
Once halved, carefully hollow out each eggplant by slicing the interior pulp of the eggplant into medium sized cubes.
Once cubed, use a spoon to gently remove each cube — then use the spoon to hollow out the remainder of the eggplant.
Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. Be sure to only remove the stem. You essentially want to make a boat out of your eggplant.
Place the cubed and scooped pulp of the eggplant into a Food Processor.
- Two Large Pieces of Pita or Nan Bread
- Five Cloves of Garlic
- One Tablespoon of Chopped Parsley
- One Tablespoon of Chopped Basil
- Two Tablespoons of Parmesan Cheese
- Four Tablespoons of Olive Oil
- One Fourth of a Cup of Marinara Sauce (Preferably Homemade)
- Four Tablespoons of Italian Breadcrumbs
Add each ingredient into the food processor with the removed eggplant pulp.
Process all ingredients into a stuffing consistency, which generally requires about 5–8 medium/long pulses.
TIP: Do NOT over process! You don’t want it to come out like baby-food.
Add two tablespoons of Extra Virgin Olive Oil to a Cast Iron Skillet or Frying Pan.
Spoon the stuffing you’ve made in the Food Processor — into the frying pan.
Saute on a Medium Low flame for approx. 8–10 Minutes.
Once finished cooking, allow to cool for 10 minutes.
- One Fourth of a Cup of Olive Oil
- One Fourth of a Cup of Shredded Mozzarella
- Four Tablespoons of Marinara Sauce
- Two Tablespoons of Chicken Stock
- Two Tablespoons of Pinot Grigio
- One Teaspoon of Salt
- One Teaspoon of Pepper
Place your hollowed out Eggplant onto a Baking Sheet that has been lightly greased with Extra Virgin Olive Oil.
Brush your hollowed our Eggplant with a little more Olive Oil and season with salt and pepper.
Once seasoned, spoon the finished stuffing into each eggplant, until full — but not overflowing.
Top each Eggplant with Shredded Mozzarella and two Tablespoons of Marinara Sauce.
Next, add Two heaping Tablespoons of Chicken Stock and Two heaping Tablespoons of Pinot Grigio to the base of the pan, underneath each Eggplant.
Place into a 425 Degree Oven for 25–30 Minutes or until Eggplants have cooked down and develop a well roasted skin.
When nearly finished, place the eggplants under a low broiler for 10 Minutes, until golden brown and bubbly.
Garnish with a little more fresh basil, parsley and grated Parmesan cheese.
Visit The Hamptons Home Cook on YouTube, Instagram and Twitter: