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Best Homemade Stuffed Eggplant Recipe

Updated on August 4, 2017

Stuffed Eggplant


Stuffed Eggplant-To Die For

 I created a stuffed eggplant dish that was so delicious, that when I gave it to my friends and family, they could not stop eating it, and wanted more. My friend's boyfriend was very ill, and when he came home from the hospital he was using a wheelchair. My girlfriend  tried everything to get him out of the wheelchair and nothing worked. I called him and told him that if he was out of the wheelchair in 1 week, and got rid of the wheelchair, I would make and bring him his own tray of the eggplant. Needless to say, he was out of that wheelchair and I delivered my homemade tray of eggplant. No more wheelchair for him.

It is not hard to make, the most time is spent in the slicing, breading and frying the eggplant.The eggplant cooks fast, and it will burn quickly, so it needs to be watched. I always make a homemade red sauce before I make the eggplant. You could use a jar sauce, but I do not. There is a great deal of food out of one eggplant. So, it depends upon how many people are eating. Lets use 2 eggplants. Wash the eggplant, and slice the eggplants, with skin left on, into very thin strips. Dip the eggplant strips into beaten eggs, and bread each strip. I use a large Martha Stewart steel frying pan, and I use olive oil. Lightly fry each strip. Remove the fried strips and drain on a paper towel. I usually have my own sauce already made that contains meatballs and sausage. I use a baking pan, medium size, either a throw away or a regular one. In the baking pan I pour some sauce on the bottom first, then a layer of the eggplant slices, I put some ricotta cheese, a blend of Italian cheese, already shredded, I also put one layer of ham, sliced thin in that first layer. The next layers have the eggplant slices, easy on the sauce, the ricotta, the blend of cheese, and if I want, crumbled meatballs and sausage. If you do not eat meat, leave the meat out. The layers are piled until the eggplant slices are used up. I cover the top layer with sauce evenly, and sprinkle cheese on top. Bake at 350 degrees until all contents are melted and hot. The reason that I make the sauce ahead of time is because the eggplant slicing, breading and frying takes awhile. I hope that if you are a eggplant lover, you will love this recipe.





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