Gourmet Stuffed Eggplant Recipe

Name: Gourmet Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants; ½ cup breadcrumbs; 1 large tomatoes, seeded, and chopped; ¼ cup dry white wine; 12 lb small bay scallop; 10 baby portabella mushrooms, chopped; 1 cup low-fat ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup parmesan cheese, and asiago grated cheese blend; 1 bunch fresh oregano, chopped; 1 bunch fresh basil, chopped; 4 garlic cloves, minced (use more or less depending on your taste); 1 small onion, finely chopped; ¼ cup olive oil; 2 tablespoons olive oil; salt and pepper

Servings: persons

2 small eggplants
½ cup breadcrumbs
1 large tomatoes, seeded, and chopped
¼ cup dry white wine
12 lb small bay scallop
10 baby portabella mushrooms, chopped
1 cup low-fat ricotta cheese
1 cup shredded mozzarella cheese
½ cup parmesan cheese, and asiago grated cheese blend
1 bunch fresh oregano, chopped
1 bunch fresh basil, chopped
4 garlic cloves, minced (use more or less depending on your taste)
1 small onion, finely chopped
¼ cup olive oil
2 tablespoons olive oil
salt and pepper

1
Add 2 T. olive oil to a skillet and preheat over medium heat.
2
Preheat over to 350.
3
Cut eggplants in half lengthwise and scrape out the flesh.
4
Cube the flesh.
5
lightly salt and pepper inside of eggplant skin and the cubes, allow to sit for 5 minutes.
6
cook eggplant cubes in skillet about 5 minutes, or until soft, add garlic, mushrooms and onion.
7
Saute an additional 5 minutes.
8
Add white wine and scallops to skillet and cook another 3-5 minutes.
9
In large bowl combine eggplant mixture, ricotta cheese, mozzarella cheese, parmesan/asiago blend, tomato, bread crumbs, 1/4 cup olive oil, oregano, basil and salt and pepper to taste.
10
Fill eggplant skins with this mixture, cover with foil and bake 20 minutes.
11
Remove foil and bake an additional 20 minutes, or until cheese browns slightly.

774

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 small eggplants, ½ cup breadcrumbs, 1 large tomatoes, seeded, and chopped, ¼ cup dry white wine, and more.

Yes, Gourmet 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!

Gourmet Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions