Italian Stuffed Eggplant Recipe

Name: Italian Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; Garlic-flavored cooking spray; 1 1/4 cups chopped onion; 1 1/4 cups chopped zucchini; 1 cup sliced mushrooms; 3/4 cup chopped green bell pepper; 3/4 cup chopped tomato; 1 (8-ounce) can no-salt-added tomato sauce; 1 cup cooked brown rice; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1 tablespoon unsalted sunflower kernels, toasted; 1 teaspoon dried Italian seasoning; 1 cup (4 ounces) shredded part-skim mozzarella cheese

Servings: persons

2 medium eggplants
Garlic-flavored cooking spray
1 1/4 cups chopped onion
1 1/4 cups chopped zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped tomato
1 (8-ounce) can no-salt-added tomato sauce
1 cup cooked brown rice
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon unsalted sunflower kernels, toasted
1 teaspoon dried Italian seasoning
1 cup (4 ounces) shredded part-skim mozzarella cheese

1
Preheat oven to 350u00b0.
2
Wash eggplants; cut each in half lengthwise. Remove pulp, leaving 1/4-inch-thick shells. Chop pulp; set aside 2 cups. (Reserve remaining pulp for another use.)
3
Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion and next 3 ingredients; saute until tender. Stir in 2 cups pulp, tomato, and tomato sauce. Cook, uncovered, 15 minutes. Remove from heat; stir in rice and next 3 ingredients.
4
Arrange shells in a baking dish coated with cooking spray; spoon vegetable mixture evenly into shells. Bake, uncovered, at 350u00b0 for 10 minutes. Sprinkle with mozzarella cheese; bake 5 minutes.
5
carbo rating: 26

387

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 13 ingredients. The key ingredients include: 2 medium eggplants, Garlic-flavored cooking spray, 1 1/4 cups chopped onion, 1 1/4 cups chopped zucchini, and more.

Yes, Italian 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!

Italian Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions