The garden is in full swing right now and the hubby is bringing in vegetables like crazy. Much like last year, the eggplant harvest is really big and while I am busy freezing eggplant to use all winter long I am also using it for dinners like my very favorite crispy baked eggplant Parmesan and yummy eggplant pizza. I also like canning ratatouille when I have everything available. That classic French stew is so delicious. This year I wanted to try something new so I give you an eggplant recipe the hubby really loved.
All purchase links are AFFILIATE LINKS. IF YOU MAKE A PURCHASE THROUGH THEM I RECEIVE A SMALL COMMISSION (at no additional charge to you)
Eggplant Recipe: Creamy Stuffed Eggplant
Serves 2 – 3
- 1 large eggplant
- 2 tsp olive oil
- 1 tsp salt
- 1 cup cooked pasta such as penne
- 1/4 cup shredded mozzarella cheese
- 1/4 cup roughly chopped fresh basil
For the Bechemel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1 cup of milk
- 1/4 cup shredded Parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
To finish:
- 1/4 cup panko bread crumbs
- Preheat oven to 400
- Wash and trim the eggplant. Slice in half lengthwise.
- Slice a small piece off of the bottom of each half so it sits without wobbling.
- Score the top of the eggplant crosswise, drizzle each half with 1 tsp olive oil and rub the oil in to evenly distribute. Sprinkle with salt.
- Bake in the preheated oven for 30 minutes. Check to see if the eggplant is cooked through. If it is not put back in for 15 minute increments until it is.
- While the eggplant is baking make the bechemel: in a small saucepan melt the butter over medium heat. Add the flour and stir for about 30 seconds.
- Slowly whisk in the milk and keep stirring as the mixture starts to thicken. Add the nutmeg.
- When the sauce does thicken add the Parmesan cheese and stir until the cheese melts. Taste and adjust the seasoning. Cover and set aside.
- When the eggplant has finished cooking scrape it out of the skin and place it in a bowl keeping the skin intact.
- Add the pasta, mozzarella and bechemel to the bowl. Stir to coat and add the basil.
- Fill the eggplant skins with the eggplant and pasta filling.
- Sprinkle with panko.
- Bake in the preheated oven for 20 minutes until bubbly. Let sit for 5 minutes before serving.
How Was the Eggplant Recipe?
I cannot tell you. I was not feeling well when I made it for the husband so he ate it two nights in a row. Sometimes these things happen. What I do know is that he loved it and asked me to make it again so that has to say something, right? He said it was very satisfying with the creamy sauce, the bits of eggplant and all of that cheese. Everyone loves cheese! Hopefully when I make it again I will feel well and I will get to enjoy it too. I served it with a fresh from the garden tomato salad.
PrintEggplant Recipe: Creamy Stuffed Eggplant
a delicious creamy, stuffed eggplant dish with fresh basil and lots of cheese
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 2 - 3 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 large eggplant
- 2 tsp olive oil
- 1 tsp salt
- 1 cup cooked pasta such as penne
- 1/4 cup shredded mozzarella cheese
- 1/4 cup roughly chopped fresh basil
For the Bechemel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1 cup of milk
- 1/4 cup shredded Parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
To finish:
- 1/4 cup panko bread crumbs
Instructions
- Preheat oven to 400
- Wash and trim the eggplant. Slice in half lengthwise.
- Slice a small piece off of the bottom of each half so it sits without wobbling.
- Score the top of the eggplant crosswise, drizzle each half with 1 tsp olive oil and rub the oil in to evenly distribute. Sprinkle with salt.
- Bake in the preheated oven for 30 minutes. Check to see if the eggplant is cooked through. If it is not put back in for 15 minute increments until it is.
- While the eggplant is baking make the bechemel: in a small saucepan melt the butter over medium heat. Add the flour and stir for about 30 seconds.
- Slowly whisk in the milk and keep stirring as the mixture starts to thicken. Add the nutmeg.
- When the sauce does thicken add the Parmesan cheese and stir until the cheese melts. Taste and adjust the seasoning. Cover and set aside.
- When the eggplant has finished cooking scrape it out of the skin and place it in a bowl keeping the skin intact.
- Add the pasta, mozzarella and bechemel to the bowl. Stir to coat and add the basil.
- Fill the eggplant skins with the eggplant and pasta filling.
- Sprinkle with panko.
- Bake in the preheated oven for 20 minutes until bubbly. Let sit for 5 minutes before serving.
Notes
Serve with a side salad if desired
Keywords: eggplant recipe, stuffed eggplant, eggplant and pasta, eggplant
