We took all the elements of a classic caprese--tomatoes, fresh mozzarella, basil and balsamic vinegar--and stuffed them inside a fresh-baked eggplant. The result is a perfect vegetarian, late-summer dinner everyone will enjoy. Source: EatingWell.com, August 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Cut eggplant in half lengthwise. Using a spoon, hollow out the eggplant, leaving a shell about 1/4 inch thick. Dice the flesh and set aside. Brush the hollowed-out eggplant halves with 1 tablespoon oil. Place the halves cut-side down on a baking sheet; roast until tender, about 15 minutes.

  • Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the diced eggplant, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until tender and browned, 8 to 10 minutes. Remove from heat and stir in tomatoes, mozzarella,1 tablespoon vinegar and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.

  • Divide the mixture between the roasted eggplant halves. Bake until warmed through, about 5 minutes. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with basil, if desired, and serve.

Nutrition Facts

183 calories; total fat 13.9g 21% DV; saturated fat 3.5g; cholesterol 11mg 4% DV; sodium 415mg 17% DV; potassium 391mg 11% DV; carbohydrates 10.1g 3% DV; fiber 3.2g 13% DV; sugar 6g; protein 5.7g 11% DV; exchange other carbs 1; vitamin a iu 642IU; vitamin c 10mg; folate 34mcg; calcium 141mg; iron 1mg; magnesium 25mg; thiaminmg.