Italian Stuffed Eggplant Recipe
Chef Michael Chiarello shares Mama Chiarello’s Italian Stuffed Eggplant recipe. It’s an autumn favorite dish with beef, tomato, cheese & panko bread crumbs.
Chef Michael Chiarello was renowned for his Italian-influenced California cuisine, opening his first restaurant, Tra Vigne Restaurant, in St. Helena in 1986, then Napa Valley restaurant Bottega, Ottimo in Yountville, and Coqueta in San Francisco.
He hosted Food Network’s “Easy Entertaining with Michael Chiarello,” and was a contestant on “Top Chef Masters.”
Award-winning celebrity chef and cookbook author Michael Chiarello has created delicious seasonal dishes that make it easy to entertain in his cookbook, The Tra Vigne Cookbook: Seasons in the California Wine Country.
More than 80 rustic recipes are enhanced by personal stories, detailed descriptions of how to choose ingredients for seasonal perfection and deliciousness, and Chiarello’s personal philosophy of life as it relates to cooking—and feeding—those you love.
Italian Stuffed Eggplant Recipe
4
servings30
minutes40
minutes300
kcalKeep the screen of your device on while cooking
Ingredients
1 large 1 eggplant
3 Tbsp 3 extra virgin olive oil
½ tsp grey sea salt
¼ tsp black pepper
½ lb ground beef
1 1 onion, diced small ((about 1 cup))
1 1 red bell pepper, diced small ((about 1 cup))
3 cloves 3 garlic, finely chopped
½ c chopped fresh parsley
½ c chopped fresh basil leaves
1 1 ¼ c grated pecorino Romano cheese
½ c Progresso plain panko crispy bread crumbs
1 1 egg
2 2 chopped tomatoes
Directions
- Heat oven to 350°F.
- Cut eggplant in half lengthwise and scoop out center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in medium sauté pan, heat 1 tablespoon olive oil over medium heat. Salt and pepper the beef. Add seasoned ground beef to pan, and sauté until all of its liquid is evaporated and beef begins to brown slightly. Let cool briefly, and chop cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in oil.
- In bowl, mix together cooked eggplant, vegetables, beef, herbs, 1 cup cheese, 1/4 cup bread crumbs and egg. Fill scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
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