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Jan 112013

Eggplant Stuffing

Oh bring on the pork chops for this one! I love different types of stuffing mixes for whatever I’m cooking and a huge fan of eggplant, this one is tops! You can also stuff a turkey or chicken with this recipe and it’s just as good, but we like to serve it along with a pork roast, chops or even a side for baked ham or a steak on the grill.


Eggplant Stuffing
  • 3 cups peeled eggplant, cut into 1-inch cubes
  • 1 tbsp salt
  • ¼ cup olive oil
  • 1 cup chopped onion
  • ⅓ cup chopped celery
  • ¼ cup chopped fresh parsley
  • 1 teas dried oregano
  • 3 cups plain dried bread cubes
  • ½ cup dry white wine
  • 2 tbsp Worcestershire sauce
  • Salt and fresh ground pepper to taste
  1. Place the eggplant in a bowl, cover with water, stir in the salt and let soak for 30 minutes; drain, rinse and pat dry.
  2. Saute the onions, celery and parsley in the olive oil until the onion is transparent in color; add the eggplant and heat until it begins to soften, about 10 minutes.
  3. Combine the bread cubes and veggies in a large bowl and mix well.
  4. Combine the wine, Worcestershire and oregano and pour over bread crumb mixture and mix well.
  5. Sprinkle mixture with salt and pepper and mix again.
  6. Place mixture in a large greased baking dish and bake in a 375 degree oven for 45 minutes or use mixture to stuff a chicken, turkey or thick pork chops.


My sister loves this one,,,,,,,,,,,,,,,enjoy!

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