Meatless Friday: Vegetarian Stuffed Eggplant

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Our friends at Mary Help of Christians Academy in North Haledon, New Jersey, share recipes created in their Culinary Arts program on their blog, Our Daily Bread. This recipe is printed here with permission from MHCA Culinary Arts teacher Frank LaMendola.

"Meatless Friday: Vegetarian Stuffed Eggplant" by Mary Help of Christians Academy (CatholicMom.com)

Copyright 2018 Mary Help of Christians Academy Culinary Arts

Vegetarian Stuffed Eggplant

INGREDIENTS

  • 2 small whole eggplant (about 6 inches long)
  • 1/2 cup cooked brown or white rice
  • ½ medium onion diced
  • 1 clove garlic
  • ½ cup grated Parmesan cheese plus a few tablespoons for topping
  • I egg ( beaten )
  • 3 tablespoons chopped fresh parsley
  • a few fresh minced basil leaves
  • Kosher or sea salt
  • Freshly ground black pepper to taste
  • 1 or 2 tablespoons plain Panko dried bread crumbs
  • Extra-virgin olive oil, for drizzling
  • 1 cup left over tomato sauce
"Meatless Friday: Vegetarian Stuffed Eggplant" by Mary Help of Christians Academy (CatholicMom.com)

Copyright 2018 Mary Help of Christians Academy Culinary Arts

DIRECTIONS

· Preheat the oven to 375 degrees. Line a small roasting pan with aluminum foil, and set aside.
· Trim tops of egg plants and discard stem.
· Cook rice if not using left over rice.
· In a large pot, place eggplants into 6 quarts of boiling water, for 5 – 6 minutes turning occasionally. Remove when eggplants surface is soft.
· Slice eggplant in half and set aside to cool for easier handling.
· In a fry pan, saute diced onion gently in 2 teaspoons of olive oil until translucent.
· Scoop out eggplant flesh from each half section using a spoon, being very careful not to pierce skin. Brush inside eggplants with olive oil and set aside.
· Add to onion mixture chopped eggplant flesh along with minced garlic and cook between 6 – 8 minutes.
· Beat 1 egg and combine with ½ cup cooked rice and eggplant, onion, garlic mixture.
· Add grated Parmesan cheese, finely chopped parsley, basil, salt and pepper to taste.
– Spoon generously stuffing mixture into each eggplant half making sure to mound stuffing.
· Place side by side in a small lined baking pan.
· Combine Panko breadcrumbs with a few tablespoons of Parmesan cheese and sprinkle on top of stuffed eggplant halves.
· Bake in 375 – degree oven for 35- 40 minutes until tops are golden brown and crispy.
· Add homemade tomato sauce and bake for another 5-6 minutes.
· Serve warm or at room temperature.
"Meatless Friday: Vegetarian Stuffed Eggplant" by Mary Help of Christians Academy (CatholicMom.com)

Copyright 2018 Mary Help of Christians Academy Culinary Arts

What’s cooking? Find all our Meatless Friday featured recipes here.


Copyright 2018 Mary Help of Christians Academy Culinary Arts

About the author: Mary Help of Christians Academy, located in the Diocese of Paterson, is a private Catholic secondary school for young women. It is conducted by the Daughters of Mary Help of Christians, the Salesian Sisters of St. John Bosco, in collaboration with laypersons committed to Catholic education.

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