Italian Stuffed Eggplant

You can assemble the stuffed eggplant shells a few hours ahead and keep them covered in the refrigerator. Before baking, let the dish come to room temperature or your baking time will be longer.

Yield: 4 servings (serving size: 1 stuffed eggplant half)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 0.0%
  • Fat: 8.7g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.8g
  • Carbohydrate: 30g
  • Fiber: 4.3g
  • Cholesterol: 22mg
  • Iron: 1.9mg
  • Sodium: 272mg
  • Calcium: 322mg


  • 2 medium eggplants
  • Garlic-flavored cooking spray
  • 1 1/4 cups chopped onion
  • 1 1/4 cups chopped zucchini
  • 1 cup sliced mushrooms
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped tomato
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 cup cooked brown rice
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 tablespoon unsalted sunflower kernels, toasted
  • 1 teaspoon dried Italian seasoning
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  1. 1. Preheat oven to 350°.
  2. 2. Wash eggplants; cut each in half lengthwise. Remove pulp, leaving 1/4-inch-thick shells. Chop pulp; set aside 2 cups. (Reserve remaining pulp for another use.)
  3. 3. Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion and next 3 ingredients; sauté until tender. Stir in 2 cups pulp, tomato, and tomato sauce. Cook, uncovered, 15 minutes. Remove from heat; stir in rice and next 3 ingredients.
  4. 4. Arrange shells in a baking dish coated with cooking spray; spoon vegetable mixture evenly into shells. Bake, uncovered, at 350° for 10 minutes. Sprinkle with mozzarella cheese; bake 5 minutes.
  5. carbo rating: 26
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