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Eggplant Stuffed With Summer Vegetables

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“Frank Stitt’s Southern Table”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. With a sturdy spoon, scoop the flesh out of each eggplant half, leaving ¼ inch thick shells.
  2. Sprinkle the inside of the shells with salt, invert onto a plate, and let stand for 30 minutes.
  3. Dice the flesh and set aside.
  4. Preheat oven to 350 degrees.
  5. Turn the eggplant shells over, pat dry, and place on a baking sheet; bake until softened, about 15 minutes.
  6. Remove from oven and set aside; leave oven on.
  7. Meanwhile, heat the olive oil in a large skillet over medium heat.
  8. Add in onion; sauté until tender, 5-7 minutes.
  9. Add in garlic, diced eggplant, zucchini, and mushrooms; sauté until mushrooms begin to soften, about 3 minutes.
  10. Add in tomato, parsley, basil, and breadcrumbs; stir to combine; season with salt and pepper; remove from heat.
  11. Fill baked eggplant shells with the vegetable, mounding it loosely; bake for 20 minutes; serve hot.

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