My Mother'S Stuffed Eggplant
A hearty stuffed eggplant with crispy bacon, melted cheese, and fresh vegetables, perfect for a comforting family dinner or casual gathering with bold flavors.
Ingredients
Instructions
- Hollow the eggplant by cutting it in half and carefully scooping out the flesh.
- Reserve the shells by placing both halves in an aluminum foil-lined baking dish.
- Dice the eggplant flesh, bacon, tomato, garlic, and green onions.
- Saute the bacon and green onions in a frypan, then add the diced eggplant and tomato.
- Beat the egg in a large bowl.
- Add the cooked eggplant mixture, half of the bread crumbs, and half of the shredded cheese to the beaten egg.
- Stuff the mixture into the eggplant shells.
- Top with the remaining bread crumbs and shredded cheese.
- Bake at 350°F (175°C) for 45 minutes until golden and bubbly.
Tips & Substitutions
For a twist, try adding chopped olives or feta cheese to the stuffing for a Mediterranean flair. If you're short on time, cooked sausage can replace bacon. To prevent the eggplant from getting bitter, sprinkle salt on the hollowed shells and let them sit for 30 minutes before rinsing. This enhances the flavor and texture of the dish.
Serving Suggestions
This stuffed eggplant pairs beautifully with Greek Style Beans for a hearty meal. Serve with a fresh salad or crusty bread to soak up the flavors. A drizzle of balsamic reduction on top can add an extra layer of taste. For a complete dinner, consider serving alongside Basque Chicken or Moussaka for a delightful Mediterranean feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplant in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, but the oven will keep the topping crispy.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Stuffed Eggplant contains roughly 487 calories, with 16g protein, 57g carbohydrates, and 23g fat. It is an excellent source of protein (31% of the Daily Value), vitamin C (27% of the Daily Value), and iron (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1356mg per serving (59% 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 vegetarian?
Absolutely! You can omit the bacon and add more vegetables like mushrooms or zucchini for added flavor. Consider using plant-based cheese alternatives to keep it dairy-free. You can also enhance the stuffing with herbs and spices for a more robust taste.
What can I serve with stuffed eggplant?
Stuffed eggplant is versatile; it goes well with steamed rice or a light quinoa salad. For a heartier meal, pair it with roasted potatoes or a side of Greek salad. Complement the dish with a glass of white wine, such as Sauvignon Blanc, to enhance the flavors.
How do I know when the stuffed eggplant is done?
The stuffed eggplant is ready when the tops are golden brown and bubbly. You can also check the eggplant by inserting a fork; it should be tender but not mushy. Keep an eye on the baking time, as ovens may vary.
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).