Recipe of the Week
Stuffed Eggplant
Courtesy of
Skylar Gillam


4 large eggplants
1/4 cup oil
12 ounces ground pork
12 ounces ground beef
3 egg yolks
1 teaspoon garlic salt
1 teaspoon black pepper
1 tablespoons breadcrumbs, soft
5 tablespoons brandy
Romano cheese, grated


Cut the eggplants in half lengthwise Place on baking sheet, brush with oil and bake at 400 degrees for 30 minutes.

Carefully remove flesh from the eggplants to a large mixing bowl, keeping the shell intact. Add the remaining oil, the ground pork, ground beef, eggs, breadcrumbs, brandy, salt, and pepper and mix well.

Fill the eggplant shells, then sprinkle each with about a half-tablespoon of grated cheese. Bake 30 minutes at 400 degrees.

Click here for more recipes

Have a recipe you’d like to share? Please send it via email to Contributed recipes may appear online or in the BHM newsletter.


Please enter your comment!
Please enter your name here