Rating: 3.5 stars
4 Ratings
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  • 4 Ratings

Our easy stuffed eggplant recipe is perfect for hectic weeknights and a vegetarian option everyone will enjoy. The whole dish comes together quickly, and most of what you need is already in your fridge or pantry. Top eggplant pieces with a mixture of breadcrumbs, eggplant flesh, tomato sauce and cheese for a meatless, Mediterranean-style side dish. Use a melon baller to scoop out the eggplant’s flesh without affecting its skin. 

Recipe by Cooking Light May 1995

Gallery

Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
8 servings (serving size: 2 pieces stuffed eggplant and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel. Carefully remove pulp, reserving peels. Mash pulp; set aside.

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  • Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add eggplant pulp and onion; sauté for 7 minutes or until tender. Remove from heat; stir in breadcrumbs, 1/4 cup plus 2 tablespoons Romano cheese, parsley, 1/4 teaspoon pepper, and 1 minced garlic clove.

  • Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Spoon about 2 tablespoons eggplant mixture onto each peel. Bake at 350° for 20 minutes or until thoroughly heated.

  • Place a saucepan coated with cooking spray over medium heat. Add 1 minced garlic clove; sauté 30 seconds. Add tomato sauce, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and cook 3 minutes or until heated. Spoon sauce over eggplant; sprinkle with remaining cheese, and garnish with parsley, if desired. Serve warm.

Nutrition Facts

98 calories; calories from fat 32%; fat 3.5g; saturated fat 1.5g; mono fat 1.5g; poly fat 0.3g; protein 4.3g; carbohydrates 13.2g; fiber 1.6g; cholesterol 8mg; iron 0.7mg; sodium 247mg; calcium 114mg.
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