Baked Eggplant with Savory Cheese Stuffing

14 Reviews
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Randy Mayor; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 1 stuffed eggplant half)
By Cinda Chavich
March 2004
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 178
  • Caloriesfromfat 28%
  • Fat 5.5g
  • Satfat 2.6g
  • Monofat 2g
  • Polyfat 0.6g
  • Protein 8.3g
  • Carbohydrate 28.4g
  • Fiber 8.5g
  • Cholesterol 8mg
  • Iron 1.6mg
  • Sodium 749mg
  • Calcium 126mg

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

Reduce oven temperature to 350°.

Step 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.

Step 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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Ratings & Reviews

Abetterpie's Review

Abetterpie
August 07, 2014
Good. Much work. Will make again. Using less feta.

smithker's Review

DWheeler
April 27, 2014
Made this for dinner tonight and it was yummy. Shockingly my meat loving hubby loved it. Simple to make, but probably a weekend meal due to cook time. Or make the night before and add bread crumbs and bake when ready to eat. I used whole wheat bread crumbs and fat free feta. My husband suggested the addition of red pepper flakes next time. I agree that the stuffing might benefit from rice or quinoa being mixed in rather than served on the side. We'll be making this again.

lwright311's Review

smithker
July 05, 2013
I am not sure what it was about this recipe I didnt lik. I know the texture was wrong for me and it seemed like a lot of work for a just okay dish.

stimply's Review

Smilingsunray
October 17, 2012
I've tried cooking with eggplant about 5 previous times and this is the first time the outcome was edible. This was even more than that: it was yummy. Changes: I used gorgonzola instead of feta; used panko breadcrumbs and mixed in a little olive oil; broiled at the end to brown the bread crumbs. I really enjoyed this and would consider other variations like adding some spinach and mushrooms and perhaps some quinoa or rice into the mixture. The texture of the stuffing could use some variation.

Colek3's Review

megrw82
August 26, 2012
This recipe gave me an idea what to do with a bunch of eggplant I had lying around. I used quinoa instead of rice, threw in asparagus and machego instead of feta, cayenne and paprika for bite.

megrw82's Review

AmyKL23
June 01, 2012
I thought it was just ok. My husband just called it mush. The filling was the part that I liked and had potential.

luckyb65's Review

carolfitz
January 12, 2012
I did not have a red bell pepper so subbed a jalapeño pepper and two orange mini peppers. Decided to use parmesan instead feta. Also used panko and just sprinkled over the top then sprayed olive oil over the eggplant before placing in oven. Delish!

DWheeler's Review

lwright311
August 19, 2011
I really enjoyed this recipe. I followed everything except added mushrooms to the filling and topped with panko instead of bread crumbs. Very filling!

mandyemel's Review

Colek3
August 02, 2011
This was really good - I added a bit of fresh parmesan, but otherwise made it as-is. I'd add some ground turkey for the meat-loving crowd.

cjontig's Review

mandyemel
April 01, 2011
Great vegetarian option that is filling. If you want to make it delicious to everyone, try adding some chopped chicken to the mixture.