Stuffed Eggplant

About this recipe

This is Mary Mariano's specialty because she makes them both ways. Mary is one of us who, against family wishes, married a guy from the South. Luckily, the kids turned out normal—whosh!


Wash 8 medium eggplants and cut in half lengthwise. With a spoon, scoop out most of the pulp. Remove seeds from pulp and keep half off to the side (for the stuffing), salt the insides and let sit for at least 30 minutes. Then rinse and set aside (upside down or something).

Meat Stuffing

In a bowl, mix together:

  • chopped pulp from the eggplants above,
  • 1 lb. extra-lean ground beef,
  • 1 egg,
  • 1 clove garlic (minced, passed through a garlic press, or smashed with a hammer),
  • 3-4 tbsp. chopped fresh parsley,
  • 3-4 tbsp. Parmesan cheese,
  • maybe a little cooked rice (optional),
  • ½ tsp. salt and ¼ tsp. black pepper.

Bread Crumb Stuffing

In a small bowl, mix together:

  • 1 cup bread crumbs,
  • 3-4 cloves fresh garlic (minced),
  • 2 tbsp. olive oil,
  • 2-3 tbsp. chopped fresh parsley,
  • the juice from 1 fresh lemon,
  • ½ tsp. salt and ¼ tsp. black pepper.

Toss ingredients thoroughly with a fork until all bread crumbs are well coated.


Salt and pepper the eggplant shells and stuff them. Place on oiled baking dish. Add a little water to bottom of baking dish. Drizzle olive oil over top and bake covered with foil at 365°F for 40 minutes. Then uncover and bake another 40 minutes.


    Only use the bread crumb stuffing if you have small eggplants.

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