Baked Eggplant with Savory Cheese Stuffing

Randy Mayor; Lydia DeGaris-Pursell

Eggplant makes a satisfying vegetarian dinner when stuffed with tomato and peppers and served with rice. Feta cheese adds tang and body to the stuffing.

Yield: 4 servings (serving size: 1 stuffed eggplant half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.3g
  • Carbohydrate: 28.4g
  • Fiber: 8.5g
  • Cholesterol: 8mg
  • Iron: 1.6mg
  • Sodium: 749mg
  • Calcium: 126mg

Ingredients

  • 2 medium eggplants, each cut in half lengthwise (about 2 pounds)
  • Cooking spray
  • 1 (1-ounce) slice white bread
  • 1 teaspoon extravirgin olive oil
  • 1 1/2 cups finely chopped onion
  • 1 1/4 cups finely chopped red bell pepper
  • 1 cup finely chopped seeded plum tomato
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 400°.
  2. Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.
  3. Reduce oven temperature to 350°.
  4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.
  5. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned.
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