Aunt Eileen'S Stuffed Eggplant Recipe

Name: Aunt Eileen'S Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 pound) eggplants; 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 6 sprigs fresh parsley, chopped; 1 1/2 cups fresh bread crumbs; 1/2 cup grated Gruyere cheese; 2 tablespoons chopped black olives; 1 tablespoon capers; 1 lemon, juiced; 1 teaspoon chopped fresh basil; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon salt; pepper to taste; 12 slices tomato; 1/4 cup grated Gruyere cheese; 4 tablespoons olive oil

Servings: persons

2 (1 pound) eggplants
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
6 sprigs fresh parsley, chopped
1 1/2 cups fresh bread crumbs
1/2 cup grated Gruyere cheese
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juiced
1 teaspoon chopped fresh basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
pepper to taste
12 slices tomato
1/4 cup grated Gruyere cheese
4 tablespoons olive oil

1
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
2
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
3
Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
4
Bake in preheated oven for 30 minutes.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (1 pound) eggplants, 2 tablespoons olive oil, 1 medium onion, chopped, 3 cloves garlic, minced, and more.

Yes, Aunt Eileen'S Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aunt Eileen'S Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions