Recipe Image

Stuffed Eggplant

  • 35 m
  • 1 h
Jane Black
“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

    • 2 small eggplants (12 ounces each)
    • 2 tablespoons extra-virgin olive oil plus ¼ cup, divided
    • 2 cloves garlic, chopped
    • ¼ teaspoon salt
    • ½ teaspoon ground pepper, divided
    • ½ cup finely grated Parmesan cheese, divided
    • 1¼ cups fresh breadcrumbs
    • 1 large egg, lightly beaten
    • ⅓ cup chopped fresh parsley
    • 1 teaspoon capers, rinsed
    • 1¼ cups no-salt-added tomato sauce, divided
    • 4 large basil leaves

Directions

  • 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 ¼ teaspoon pepper and set aside to cool.
  • 4 Heat the remaining ¼ cup oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with the remaining ¼ 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 ¼ 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.
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