Stuffed Eggplant

3 Reviews
From: EatingWell Magazine September/October 2014

In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an “inside-out” eggplant Parmesan. Serve these stuffed eggplants as a light dinner along with a big salad.

Ingredients 4 servings

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  • 2 small eggplants (12 ounces each)
  • 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided
  • 2 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper, divided
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1 1/4 cups fresh breadcrumbs
  • 1 large egg, lightly beaten
  • 1/3 cup chopped fresh parsley
  • 1 teaspoon capers, rinsed
  • 1 1/4 cups no-salt-added tomato sauce, divided
  • 4 large basil leaves

Preparation

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  • Ready In

  1. Preheat oven to 375 °F.
  2. Halve eggplants lengthwise. Trim a little off the undersides so they lie flat. Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set the shells aside.
  3. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes. Transfer to a bowl, season with salt and 1/4 teaspoon pepper and set aside to cool.
  4. Heat the remaining 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with the remaining 1/4 teaspoon pepper and 2 tablespoons Parmesan. Cook in the hot oil (in batches, if necessary), turning once, until golden brown and soft, 5 to 8 minutes. (Use caution: they will bubble and spit a little when you turn them over.) Drain on paper towels.
  5. Dunk breadcrumbs in a bowl of water and squeeze them out. Transfer to the bowl with the eggplant filling. Add 1/4 cup Parmesan, egg, parsley and capers. Use a spoon or your hands to thoroughly mix. Fill the eggplant shells with the stuffing and use a spoon to smooth the tops.
  6. Spoon 1 cup tomato sauce into an ovenproof dish big enough to fit the eggplant in one layer. Transfer the stuffed eggplant to the dish. Spoon 1 tablespoon of the remaining sauce over each and top with a basil leaf. Sprinkle with the remaining 2 tablespoons Parmesan.
  7. Bake until an instant-read thermometer inserted into the filling registers 160 °F, about 25 minutes.

Nutrition information

  • Serving size: 1/2 eggplant
  • Per serving: 324 calories; 21 g fat(4 g sat); 7 g fiber; 27 g carbohydrates; 9 g protein; 95 mcg folate; 55 mg cholesterol; 9 g sugars; 1 g added sugars; 996 IU vitamin A; 16 mg vitamin C; 161 mg calcium; 3 mg iron; 470 mg sodium; 719 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value), (Calcium, Folate & Potassium 21% dv), Vitamin A (20% dv), Iron (15% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 starch, 3 vegetable, 1/2 lean meat, 3 fat

Reviews 3

July 21, 2015
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By: EatingWell User
the first time I have cooked eggplant enjoyed the flavour . the texture was great. the skins were easy to fill I was surprised. My Husband said I would eat that again it was delicious.
April 17, 2015
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By: EatingWell User
I also used dried bread crumbs and had no problems; I just adjusted the amount until the texture was correct. I have dietary needs and picky eaters in my household so I also didn't put the tomato sauce and no egg (allergies) and used sheep's milk romano not parmesan (cow's milk intolerance). I thought the flavor was great going into the oven - now crossing my finger - let's hope the picky eaters like it!
September 28, 2014
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By: EatingWell User
Maybe because I didn't use fresh breadcrumbs? I don't know, but this turned out to be the worst recipe I've made in a while. The flavor was bad and the texture mushy and it was impossible to stuff the eggplant skins.

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