Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
4 servings (serving size: 1 stuffed eggplant half)

Serve stuffed eggplant as a hearty side dish or an easy meatless main dish recipe.

How to Make It

Step 1

Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.

Step 2

Preheat broiler.

Step 3

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; sauté 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell.

Step 4

Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned.

Ratings & Reviews

EICrabb's Review

July 29, 2014
This was wonderful. Great flavor!

EdwardDenmon's Review

September 18, 2012

joneable's Review

August 24, 2012

PauletteinSC's Review

July 16, 2012
This was pretty good. I wouldn't serve it to company, but it was a good weeknight recipe. I was surprised that the shells were also edible. I was out of feta, so I used a combo of blue cheese and mozzarella.

jwowen's Review

July 04, 2011
I've never been good with eggplant, but this easy recipe hit my top ten list! Amazingly tasty. I used gluten free breadcrumbs to make this a wonderful vegetarian/gluten free meal. YUM! Thanks so much for sharing the recipe.

rujoebanks's Review

August 06, 2010
This is one of those recipes which is so delicious, I am surprised each time I make it. It makes an outstanding side dish or a good vegetarian main dish; very filling.

ssmith360's Review

April 12, 2010
I am so glad to find this recipe. I had it then lost it. I can't wait to make it again. I loved it!