Savory Stuffed Eggplant
Description
Stuffing, mayonnaise, and Parmesan cheese fill eggplant halves in this quick and easy stuffed eggplant recipe that is a hearty side or main dish.
Ingredients
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cooking spray
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1 1/2 cups water
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1/4 cup butter
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1 (6 ounce) package herb-seasoning stuffing mix (such as Kraft® Stove Top®)
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1 large eggplant, halved lengthwise
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1/4 cup grated Parmesan cheese
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2 tablespoons mayonnaise
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1 egg, beaten
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paprika to taste
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2
Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
3
Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
4
Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.