Stuffed Eggplant

We have a local market that regularly sells eggplant for 88 cents each, and I always buy a couple to make my Eggplant Parmesan, (everyone loves it and it's a good meatless meal).  Add when I saw a sale on eggplant for 69 cents each, I got to thinking about stuffed eggplant and that it had been ages since we had it for dinner.  (This dish is similar to my stuffed baked zucchini that I posted last summer.)  And the great thing about this dish is that you can make it with or without meat.  This recipe will feed 4 - 8 people, (depending on how large the eggplants are, and if you cut them in half after cooking them).
First preheat your oven to 350 degrees

You will need:
2 eggplants
2 medium onions
2 - 3 cloves garlic (your taste preference)
salt and pepper
2 Tabs olive oil
1 green pepper
1 cup Parmesan cheese
2 cups shredded cooked chicken
2 cups boxed stuffing mix (I use chicken flavor)
3/4 cup chicken stock

Wash the eggplant, cut off the blossom end, then cut the eggplant in half lengthwise.  Scoop out the inside of the eggplant, (I use a spoon to cut around the edge, and gently scoop under the meat of the eggplant, then lift it out).  Make sure to leave a little edge all the way around, (so it looks like a little boat).  Cut the center portion of the eggplant into small pieces and set aside.

Chop your onion, green pepper, and garlic.

In a large skillet heat the olive oil, over medium heat.  Add the onions, peppers, and garlic.  Add a sprinkling of salt and pepper, (about 1/2 teas each).

 Stir and cook until the onions are starting to get translucent, (about 5 minutes).

Add the chopped eggplant pieces and another sprinkling of salt and pepper, (about 1/2 teas. each).  Stir and cover with a lid and cook until the eggplant is soft, (about 5 minutes).

Note: if you are cooking vegetarian:  substitute more vegetables for the chicken, (i.e.: spinach, parsley, basil, tomatoes, more cheeses), substitute seasoned bread crumbs for the stuffing mix, and substitute vegetable broth for the chicken broth.  Just boost the flavors - that's what I do for my vegetarian grandson when he comes over for dinner.

 Add the stuffing mix, chopped chicken, and chicken stock

Note:  I am using some of the excess stock and chicken from my homemade chicken soup that I posted last week, but you can use canned stock and any leftover or canned chicken).

Give everything a stir.

Now add 3/4 cup of the Parmesan cheese.  Save the remaining 1/4 cup for the top.  Give everything a stir, and turn off the heat.

Give it a quick taste for seasoning.  It shouldn't need any more salt, (but base that on your family's taste - if it needs more add it). Man does this taste good all ready!

I have even taken it at this point and put this mixture in a casserole dish, topped it with the remaining cheese, baked it and served it for dinner.

Place your eggplant halves on a baking sheet and generously stuff them with the mixture.

Top the eggplants mixture with the remaining 1/4 cup of Parmesan cheese divided evenly among the 4 eggplant halves.  Place in the oven and bake for 20 minutes.

When they come out of the oven the cheese will be all melted and just starting to brown, nicely.   And your dinner is ready.

Add a nice side salad and your meal is complete.  You can cut each eggplant boat in half and easily feed 2 people or 1 hearty person.


Enjoy.