Recipe Image

Italian-Style Stuffed Eggplant

  • 25 m
  • 1 h 15 m
Diabetic Living Magazine
“Two favorite Italian dishes—lasagna and eggplant Parm—are rolled into one in this stuffed vegetable recipe.”


    • 2 medium eggplant (1 to 1½ pounds each)
    • 2 tablespoons olive oil, divided
    • 2 cloves garlic, minced
    • 1 teaspoon dried Italian seasoning, crushed
    • ¼ teaspoon salt
    • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
    • 1 cup fat-free ricotta cheese
    • 1 ounce Parmesan cheese, finely grated ( ¼ cup)
    • ¼ cup chopped fresh basil


  • 1 Preheat oven to 350°F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving ¼-inch-thick shell. Set the flesh aside.
  • 2 Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.
  • 3 Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
  • 4 Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan.
  • 5 Bake about 15 minutes or until heated through. Sprinkle with basil.
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