Italian Stuffed Eggplant (Aubergine) Recipe

Name: Italian Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; vegetable oil cooking spray; 1 ¼ cups onions, chopped; 1 ¼ cups zucchini, diced; 1 cup fresh mushrooms, sliced; ¾ cup green pepper, chopped; 1 garlic clove, minced; ¾ cup tomatoes, chopped; 1 (8 ounce) can no-salt-added tomato sauce; 1 cup brown rice (cooked); ¼ cup parmesan cheese, freshly grated; 1 tablespoon unsalted sunflower seeds, toasted; 1 teaspoon italian seasoning; ¼ teaspoon salt; 1 cup part-skim mozzarella cheese, shredded

Servings: persons

2 medium eggplants
vegetable oil cooking spray
1 ¼ cups onions, chopped
1 ¼ cups zucchini, diced
1 cup fresh mushrooms, sliced
¾ cup green pepper, chopped
1 garlic clove, minced
¾ cup tomatoes, chopped
1 (8 ounce) can no-salt-added tomato sauce
1 cup brown rice (cooked)
¼ cup parmesan cheese, freshly grated
1 tablespoon unsalted sunflower seeds, toasted
1 teaspoon italian seasoning
¼ teaspoon salt
1 cup part-skim mozzarella cheese, shredded

1
Wash eggplants and cut in half lengthwise.
2
Carefully remove pulp, leaving 1/4-inch-thick shells.
3
Chop pulp, and set aside 2 cups.
4
(Reserve remaining pulp for another use).
5
Set eggplant shells aside.
6
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
7
Add onion and next 4 ingredients; cook, stirring constantly, until tender.
8
Stir in 2 cups eggplant pulp, tomato, and tomato sauce.
9
Cook, uncovered, 15 minutes.
10
Remove from heat; stir in rice and next 4 ingredients.
11
Arrange eggplant shells in a shallow baking dish coated with cooking spray; spoon vegetable mixture evenly into shells.
12
Bake, uncovered, at 350 degrees for 10 minutes or until thoroughly heated.
13
Sprinkle with mozzarella cheese; bake 5 additional minutes or until cheese melts.
14
Serve eggplant boats on individual plates and garnish if desired.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 medium eggplants, vegetable oil cooking spray, 1 ¼ cups onions, chopped, 1 ¼ cups zucchini, diced, and more.

Yes, Italian Stuffed Eggplant (Aubergine) 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.

Italian Stuffed Eggplant (Aubergine)

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