Oaklawn Gardens' Stuffed Eggplant

Oxmoor House
4 servings


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2 medium eggplant
4 slices bacon
2 medium onions, chopped
1 small green pepper, chopped
1 clove garlic, minced
1/2 pound lean ground beef
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley
3 slices bread, torn into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup soft breadcrumbs
2 tablespoons butter or margarine, melted


Wash eggplant thoroughly; cook in boiling water to cover 10 minutes or until tender but firm. Drain and cool slightly. Cut each in half lengthwise; remove and reserve pulp, leaving a firm shell.

Cook bacon in a large skillet until crisp; drain bacon well, reserving drippings in skillet. Crumble bacon, and set aside.

Sauté onion, green pepper, and garlic in reserved drippings until tender. Add ground beef and Worcestershire sauce; cook an additional 3 minutes or until beef is browned. Stir in eggplant pulp, bacon, parsley, bread pieces, salt, and pepper; cook until thoroughly heated.

Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon eggplant mixture into shells; top with breadcrumbs and butter. Bake at 375° for 20 minutes or until lightly browned.

Created date

February 2010