Stuffed Eggplant


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.

Cook Time:
35 mins
Additional Time:
25 mins
Total Time:
1 hr
4 servings


  • 2 small eggplants (12 ounces each)

  • 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided

  • 2 cloves garlic, chopped

  • ¼ teaspoon salt

  • ½ teaspoon ground pepper, divided

  • ½ cup finely grated Parmesan cheese, divided

  • 1 ¼ cups fresh breadcrumbs

  • 1 large egg, lightly beaten

  • cup chopped fresh parsley

  • 1 teaspoon capers, rinsed

  • 1 ¼ cups no-salt-added tomato sauce, divided

  • 4 large basil leaves


  1. Preheat oven to 375 degrees 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 degrees F, about 25 minutes.

Nutrition Facts (per serving)

324 Calories
21g Fat
27g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1/2 eggplant
Calories 324
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 7g 24%
Total Sugars 10g
Added Sugars 1g 2%
Protein 9g 18%
Total Fat 21g 27%
Saturated Fat 4g 22%
Cholesterol 55mg 18%
Vitamin A 996IU 20%
Vitamin C 16mg 18%
Folate 95mcg 24%
Sodium 470mg 20%
Calcium 161mg 12%
Iron 3mg 14%
Magnesium 49mg 12%
Potassium 719mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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