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.

Jane Black
Source: EatingWell Magazine, September/October 2014
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Bake until an instant-read thermometer inserted into the filling registers 160 degrees F, about 25 minutes.

Nutrition Facts

324.2 calories; protein 9.2g 18% DV; carbohydrates 27.1g 9% DV; exchange other carbs 2; dietary fiber 6.6g 27% DV; sugars 9.5g; fat 21g 32% DV; saturated fat 4.4g 22% DV; cholesterol 55.1mg 18% DV; vitamin a iu 996.1IU 20% DV; vitamin c 16.4mg 27% DV; folate 95.4mcg 24% DV; calcium 161.4mg 16% DV; iron 2.6mg 14% DV; magnesium 49.1mg 18% DV; potassium 718.8mg 20% DV; sodium 470.1mg 19% DV; thiamin 0.2mg 21% DV; added sugar 1g.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/26/2017
Will definitely make this again. The whole family liked it even the kiddo who was skeptical about trying eggplant. I did substitute Arrabiata sauce for the tomato sauce to give it a spicy kick. Delicious! Read More
Rating: 4 stars
07/21/2015
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. Read More
Rating: 4 stars
04/17/2015
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! Read More
Advertisement
Rating: 1 stars
09/29/2014
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. Read More