Stuffed Eggplant

Vegetarian Stuffed Eggplant Recipe

This delicious stuffed eggplant makes a perfect vegetable side dish recipe or a vegetarian main dish.

I have to admit that eggplant on its own is not my favorite vegetable, but mix it with these other savory ingredients and it makes my mouth water.

This recipe calls for the eggplant pieces that you scoop out of the shells to be cooked, then mixed with onion, peppers, bread crumbs and cheese.

Lovely melty mozzarella cheese.

Can't beat that combination. I think almost anything tastes better with the addition of a little bit of cheese.

You can always add a bit of chopped fresh basil to the stuffing mixture if you love the flavor of basil.

Stuffed Eggplant with Tomatoes, Peppers and Cheese

Prep time:
Cook time:
vegetarian label

3 eggplants, halved lengthwise
2 tablespoons oil
4 onions, chopped
3 green or red peppers, diced
12 tomatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese (optional)
1/4 cup bread crumbs

Scoop out the flesh from the halved eggplants, leaving the shells about 1/4 inch thick. Try to make sure you don't poke through the shell while you are scooping out the inside of the eggplant. Sprinkle the eggplant shells with salt and let them stand 30 minutes. Rinse and pat them dry with paper towels.

Cut the eggplant pieces that were cut from the shell into chunks, place them in boiling water and cook them until they are mushy, about 10 minutes. Drain the eggplant pieces and set them aside. Mash the eggplant pieces a bit.

Preheat the oven to 450°F.

Heat the oil and saute the onions and peppers over medium heat until they are tender, about 10 minutes. Add the tomatoes, salt and pepper and simmer for 10 minutes. Add cheese and bread crumbs to the eggplant, stirring until the mixture is smooth. Add the onion mixture to the eggplant mash. If the mixture is too moist, add extra bread crumbs.

Fill the eggplant shells and bake at 450°F for 30 - 40 minutes or it is well heated throughout and the cheese is melted.

Makes 6 servings as a side dish.

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Nutrition Analysis for Stuffed Eggplant:

Amount Per Serving:

Calories per serving 266
Calories from Fat 87
Total Fat 9.7 g
Saturated Fat 3.2 g
Cholesterol 10 mg
Sodium 349 mg
Total Carbohydrates 38.9 g
Dietary Fiber 14.8 g
Sugars 17.8 g
Protein 11.7 g
Vitamin A 49%
Vitamin C 151%
Calcium 22%
Iron 11%

Organic Fruit of the Month

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Did You Know?...

Eggplant is such a healthy vegetable. It is part of the nightshade family of vegetables that includes tomatoes, peppers and potatoes.

This recipe is perfect for those who want vegetarian recipes and makes a great vegetarian main dish. Combine it with a salad and crunchy crusty bread and it makes a fantastic meal.

Even if you aren't a vegetarian, having this eggplant recipe as the main part of a meal creates a tasty meatless meal that even meat lovers probably won't mind. If they do, simply use this as a vegetable side dish with your meat main course.

If you like this stuffed eggplant recipe, try browsing our vegetable recipes collection for more ideas.

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