Stuffed Eggplant

September/October 2014

Your rating: None Average: 3.4 (40 votes)

In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an “inside-out” eggplant Parmesan. Serve these stuffed eggplants as a light dinner along with a big salad.

Stuffed Eggplant

2 Reviews for Stuffed Eggplant


I also used dried bread crumbs and had no problems; I just adjusted the amount until the texture was correct. I have dietary needs and picky eaters in my household so I also didn't put the tomato sauce and no egg (allergies) and used sheep's milk romano not parmesan (cow's milk intolerance). I thought the flavor was great going into the oven - now crossing my finger - let's hope the picky eaters like it!


Maybe because I didn't use fresh breadcrumbs? I don't know, but this turned out to be the worst recipe I've made in a while. The flavor was bad and the texture mushy and it was impossible to stuff the eggplant skins.


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