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Gallery Stuffed Eggplant Parmesan Recipe Summary Servings: 8

Ingredients Ingredient Checklist 6 small eggplants, (about 8 to 10 ounces each) 1 1/2 teaspoons salt 1/8 teaspoon freshly ground black pepper 1 1/2 cups Low-Fat Tomato Sauce 1 1/2 tablespoons medium-chopped fresh flat-leaf parsley 1 1/2 tablespoons unsalted butter 4 1/2 tablespoons all-purpose flour 1 1/2 cups skim milk 1/8 teaspoon grated nutmeg 3 tablespoons freshly grated Parmesan cheese Olive-oil cooking spray

Cook’s Notes When making the balsamella sauce in step three, the flour-and-butter mixture will seem very dry until you add the milk; then it will become creamy and smooth.

Gallery Stuffed Eggplant Parmesan

Recipe Summary Servings: 8

Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 6 small eggplants, (about 8 to 10 ounces each) 1 1/2 teaspoons salt 1/8 teaspoon freshly ground black pepper 1 1/2 cups Low-Fat Tomato Sauce 1 1/2 tablespoons medium-chopped fresh flat-leaf parsley 1 1/2 tablespoons unsalted butter 4 1/2 tablespoons all-purpose flour 1 1/2 cups skim milk 1/8 teaspoon grated nutmeg 3 tablespoons freshly grated Parmesan cheese Olive-oil cooking spray

Directions

Heat oven to 450 degrees. Bake eggplants until slightly softened, about 15 minutes. Transfer eggplants to a clean surface. Slice off 1/4 of each eggplant lengthwise, and reserve the pieces. Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin. Reserve the flesh. Cut removed pieces and flesh of the eggplants into 1/4-inch dice; set aside.

Spray a nonstick skillet with olive-oil spray, and place over medium heat. Stir in the diced eggplant, 1 1/4 teaspoons salt, and pepper. Cover, and cook the eggplant until tender, 15 to 20 minutes. Stir in tomato sauce and parsley, and cook 3 to 4 minutes. Fill the reserved hollowed eggplants with eggplant filling brimming over the top slightly, and place in a baking pan large enough to comfortably hold the eggplants. Bake for 10 minutes.

Meanwhile, make the balsamella sauce: Melt butter in a small saucepan over medium-low heat. Whisk in flour until all the butter has been absorbed, and cook 2 minutes. Slowly pour in 1/4 cup milk, while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4 cup at a time, until all the milk has been added and the sauce is smooth and creamy. Stir in the remaining 1/4 teaspoon salt and nutmeg. Cook until the sauce has thickened to the consistency of pancake batter, 4 to 5 minutes.

Spoon about 2 tablespoons balsamella sauce over the top of each filled eggplant, and sprinkle tops with Parmesan. Bake until tops are golden and eggplants are heated through, about 20 minutes.

Cook’s Notes When making the balsamella sauce in step three, the flour-and-butter mixture will seem very dry until you add the milk; then it will become creamy and smooth.

Cook’s Notes

When making the balsamella sauce in step three, the flour-and-butter mixture will seem very dry until you add the milk; then it will become creamy and smooth.

Reviews (6)

 Add Rating & Review     26 Ratings   5 star values:        5    4 star values:        3    3 star values:        12    2 star values:        6    1 star values:        0

Reviews (6)

Add Rating & Review     26 Ratings   5 star values:        5    4 star values:        3    3 star values:        12    2 star values:        6    1 star values:        0

Add Rating & Review

26 Ratings 5 star values: 5 4 star values: 3 3 star values: 12 2 star values: 6 1 star values: 0

26 Ratings 5 star values: 5 4 star values: 3 3 star values: 12 2 star values: 6 1 star values: 0

26 Ratings 5 star values: 5 4 star values: 3 3 star values: 12 2 star values: 6 1 star values: 0

  • 5 star values: 5 4 star values: 3 3 star values: 12 2 star values: 6 1 star values: 0

    Martha Stewart Member     Rating: Unrated       06/04/2013   I am Turkish and there is no cheese in Karnıyarık, never! If you ever happen to be at a place which serves karnıyarık with cheese on top, run away from that tourist trap.  

Martha Stewart Member     Rating: Unrated       08/15/2010   We made this tonight and loved it. It's a pretty good low carb substitute for the eggplant parm with breaded and fried eggplant if you make a few minor adjustments. Recommended by my family.  

Martha Stewart Member     Rating: Unrated       07/24/2009   this is a turkish food and its name is "karniyarik".  

Martha Stewart Member     Rating: Unrated       05/19/2009   I have added fresh oregano to the recipe. Also, I replaced the balsamella sauce with sour cream and it turned out great !  

Martha Stewart Member     Rating: Unrated       08/05/2008   Me, again. I forgot to say I used only one 28 oz can of Italian plum tomatoes and everything else remained the same.  

Martha Stewart Member     Rating: Unrated       08/05/2008   I enjoyed making this recipe. It's easy and lt's image looks good, too. If you need to, you can make the recipe with one eggplant, mix the fried eggplant and with enough of the tomato sauce to bind plus a little more. Continue the recipe - you can freeze the sauce or use for pasta. It is delicious sauce. I used Trader Joes Italian Plum Tomatoes w/Basil. I'll have pasta tomorrow. (Maybe top it off with the left over balsamella (which I added the parmesan cheese).

    Martha Stewart Member

    Rating: Unrated 06/04/2013

I am Turkish and there is no cheese in Karnıyarık, never! If you ever happen to be at a place which serves karnıyarık with cheese on top, run away from that tourist trap.

Rating: Unrated

Rating: Unrated 08/15/2010

We made this tonight and loved it. It’s a pretty good low carb substitute for the eggplant parm with breaded and fried eggplant if you make a few minor adjustments. Recommended by my family.

Rating: Unrated 07/24/2009

this is a turkish food and its name is “karniyarik”.

Rating: Unrated 05/19/2009

I have added fresh oregano to the recipe. Also, I replaced the balsamella sauce with sour cream and it turned out great !

Rating: Unrated 08/05/2008

Me, again. I forgot to say I used only one 28 oz can of Italian plum tomatoes and everything else remained the same.

I enjoyed making this recipe. It’s easy and lt’s image looks good, too. If you need to, you can make the recipe with one eggplant, mix the fried eggplant and with enough of the tomato sauce to bind plus a little more. Continue the recipe - you can freeze the sauce or use for pasta. It is delicious sauce. I used Trader Joes Italian Plum Tomatoes w/Basil. I’ll have pasta tomorrow. (Maybe top it off with the left over balsamella (which I added the parmesan cheese).

All Reviews for Stuffed Eggplant Parmesan

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stuffed Eggplant Parmesan

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest