Twice-Baked Stuffed Eggplant

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Eggplant, aubergine, whatever you call it, it's all delicious!

Yield: 4
Prep time: 15 Minutes
Cook Time: 30 Minutes
Course: Main Dishes

  • 2 eggplants
  • 1 cup chopped onion
  • 1 pkg. sliced mushrooms (baby bellas!)
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 2-3 teaspoons lemon juice
  • 2 tbsp flour
  • 1 cup milk
  • 1/2 worcesterchire sauce
  • italian spices to taste
  • 1/4 cup fresh chopped parsely
  • 1/4 cup parmesan cheese
  • salt & pepper


Cut the stems off the eggplants, then slice off about 1/3 lengthwise (like you were making a twice-baked potato) and scoop the pulp from the inside with a spoon, leaving about 1/4 inch thick shells, and coarsely chop the pulp.

Put the eggplant shells, cut sides up, in one baking dish, and the chopped up pulp in another baking dish, and pop them both in the oven  for about 10-15 ay 400 degrees (until they're both soft)

Meanwhile, saute your onion, mushrooms, bell peppers and garlic in a pan with some olive oil until they're tender, then add the lemon juice andflour and cook for another couple of minutes.  Then add your milk, worcestershire sauce, and spices and bring to a boil, stirring until thickened.  Throw in your newly-softened eggplant pulp, mix well, and spoon the whole shebang into your eggplant shells.  Top off with your parmesan cheese and a few more herbs and spices, then bake at 375 for about 20 minutes (until the cheese is golden brown and bubbly).

Serve right in the shell... delish and nutrish, not to mention gorgeous! 

Posted by Black Betty

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