Stuffed Eggplant Halves
Succulent stuffed eggplant halves filled with a savory seafood and crab mixture, topped with bread crumbs and cheese, baked to perfection—perfect for seafood lovers and entertaining.
Ingredients
Instructions
- Boil eggplant until soft, about 15 minutes.
- Scoop out eggplant meat and dice.
- Saute bell peppers, celery, onions, and garlic until limp.
- Add eggplant meat and cook on medium heat until most of the water is cooked out.
- Add crawfish and cook for 20 minutes.
- Remove from heat and transfer to a bowl.
- Fold in crabmeat and parsley.
- Add bread crumbs until mixture is firm enough to stuff into eggplant halves.
- Stuff the eggplant halves with the mixture and sprinkle with seasoned bread crumbs, paprika, and Parmesan cheese.
- Dot with butter.
- Bake at 350°F until done, about 20 to 30 minutes.
Tips & Substitutions
For a lighter version, consider using shrimp instead of crawfish or crabmeat. If you prefer a vegetarian option, substitute the seafood with more vegetables like zucchini or mushrooms. Be sure to season well with salt and pepper, and for added flavor, incorporate some Cajun spices. This dish pairs beautifully with other seafood recipes.
Serving Suggestions
Serve the stuffed eggplant halves with a fresh green salad or steamed vegetables for a complete meal. A side of crusty bread or a light grain such as quinoa would also complement the dish nicely. For an added touch, consider pairing it with a chilled white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplant halves in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This will help maintain the texture of the eggplant and filling.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Eggplant Halves contains roughly 518 calories, with 23g protein, 70g carbohydrates, and 21g fat. It is an excellent source of iron (165% of the Daily Value), vitamin C (89% of the Daily Value), and potassium (75% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1338mg per serving (58% 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 recipe ahead of time?
Yes, you can prepare the stuffed eggplant halves a day in advance. After stuffing them, cover and refrigerate. Just bake them when you're ready to serve, adjusting the baking time as needed.
What can I use instead of crabmeat?
If crabmeat isn't available, you can use more crawfish or shrimp, or even a mix of both. Alternatively, for a vegetarian option, consider using quinoa or lentils for added protein.
How do I know when the stuffed eggplants are done?
The stuffed eggplants are done when the tops are golden brown and the filling is heated through. You can check the internal temperature, which should reach 165°F, or simply insert a fork to ensure they are tender.
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).