Creole Eggplant
Creamy and savory Creole Eggplant features stuffed shells filled with a flavorful bacon, vegetable, and tomato mixture, topped with melted cheese—perfect for a hearty, comforting meal.
Ingredients
Instructions
- Wash the eggplants and cut them in halves lengthwise.
- Remove the pulp from each eggplant, leaving about a 1/4-inch shell.
- Chop the eggplant pulp finely.
- Combine bacon, chopped onion, chopped green pepper, and sliced mushrooms in a large skillet.
- Saute until the bacon is crisp.
- Add the chopped eggplant pulp, peeled and chopped tomatoes, salt, and pepper to the skillet.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Place the eggplant shells in a 10 x 6 x 2-inch baking pan.
- Fill each shell with the hot vegetable mixture.
- Add 1/2 inch water to the pan, sprinkle mozzarella cheese on top of each filled shell.
- Bake at 350°F for 30 minutes until cheese is melted and bubbly.
Tips & Substitutions
For an extra layer of flavor, consider adding a pinch of cayenne pepper or some Italian herbs to the vegetable mixture. If you prefer a vegetarian version, substitute the bacon with smoked tempeh or a plant-based bacon alternative. You can also use cheddar cheese instead of mozzarella for a sharper taste.
Serving Suggestions
Serve Creole Eggplant with a fresh green salad or over a bed of rice for a complete meal. It pairs beautifully with Grilled Pork for a heartier option. For a more casual gathering, consider serving it alongside crusty bread to soak up the delicious juices.
Storage & Reheating
Leftover Creole Eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Creole Eggplant contains roughly 518 calories, with 19g protein, 46g carbohydrates, and 30g fat. It is an excellent source of protein (37% of the Daily Value), vitamin C (22% of the Daily Value), and calcium (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 870mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble the eggplant shells and filling right before baking for the best results. This allows the flavors to meld beautifully and saves time on the day of serving.
What can I substitute for bacon in this recipe?
If you're looking for a meatless alternative, try using smoked tempeh or a vegan bacon substitute. For a different flavor profile, you could also sauté the vegetables in olive oil and add a bit of liquid smoke for that bacon-like taste.
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen chopped vegetables like bell peppers and mushrooms. Just be sure to thaw and drain them well before adding to the skillet to avoid excess moisture in the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).