Mediterranean Stuffed Eggplant Recipe

Name: Mediterranean Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplants; Cooking spray; 4 teaspoons olive oil, divided; 1 1/2 cups chopped onion; 1 cup chopped red bell pepper; 1 cup chopped green bell pepper; 1/4 cup dry white wine; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh basil; 6 plum tomatoes, chopped; 3 garlic cloves, minced; 1 medium zucchini, chopped; 1 medium summer squash, chopped; 1 1/2 teaspoons salt, divided; 1/4 teaspoon freshly ground black pepper; 3/4 cup (3 ounces) crumbled feta cheese; 1 1/4 cups panko (Japanese breadcrumbs), divided; Chopped fresh parsley (optional)

Servings: persons

3 medium eggplants
Cooking spray
4 teaspoons olive oil, divided
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/4 cup dry white wine
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
6 plum tomatoes, chopped
3 garlic cloves, minced
1 medium zucchini, chopped
1 medium summer squash, chopped
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese
1 1/4 cups panko (Japanese breadcrumbs), divided
Chopped fresh parsley (optional)

1
Preheat oven to 350u00b0.
2
Cut each eggplant in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell, and reserve pulp. Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350u00b0 for 15 minutes.
3
Chop the reserved eggplant pulp into 1/2-inch pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add reserved eggplant to pan, and saute 8 minutes or until eggplant begins to brown. Place eggplant in a bowl. Coat pan with cooking spray. Add onion, and saute 5 minutes or until tender. Stir in red and green bell peppers and the next 7 ingredients (through squash); saute 6 minutes. Return eggplant to pan. Stir in 1 1/4 teaspoons salt and black pepper; saute for 5 minutes. Remove from heat; stir in feta cheese and 1/4 cup panko. Cool slightly. Spoon about 1 cup eggplant mixture into each eggplant shell.
4
Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt. Sprinkle panko mixture evenly over stuffed eggplants. Lightly coat with cooking spray. Bake at 350u00b0 for 20 minutes or until thoroughly heated and tops begin to brown. Sprinkle with parsley, if desired.

482

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 18 ingredients. The key ingredients include: 3 medium eggplants, Cooking spray, 4 teaspoons olive oil, divided, 1 1/2 cups chopped onion, and more.

Yes, Mediterranean 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.

Mediterranean Stuffed Eggplant

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