Nathan's Favorite Stuffed Eggplant (Aubergine)

Name: Nathan's Favorite Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; 1 onion; 4 tablespoons olive oil; 3 -6 garlic cloves, crushed (I use up 6); 1 (400 g) can chopped tomatoes; 1 (500 g) packagemashed tomatoes or 1 (500 g) package tomato sauce; ⅓ cup pine nuts (optional); 1 bunch parsley, chopped; 12-1 teaspoon basil; pepper; 1 egg, beaten; 12-1 cup parmesan cheese, grated; 300 -400 g grated cheese; 12-1 cup breadcrumbs; 375 g mozzarella cheese, sliced

Servings: persons

2 eggplants
1 onion
4 tablespoons olive oil
3 -6 garlic cloves, crushed (I use up 6)
1 (400 g) can chopped tomatoes
1 (500 g) packagemashed tomatoes or 1 (500 g) package tomato sauce
⅓ cup pine nuts (optional)
1 bunch parsley, chopped
12-1 teaspoon basil
pepper
1 egg, beaten
12-1 cup parmesan cheese, grated
300 -400 g grated cheese
12-1 cup breadcrumbs
375 g mozzarella cheese, sliced

1
Slice eggplants in half and scoop out flesh leaving just enough for a sturdy shell.
2
Combine eggplant flesh and onion; let your kitchen machine chop.
3
Put olive oil in large frying pan and heat.
4
Add onion and eggplant mixture and crushed garlic.
5
Saute on high heat 10 minutes.
6
Reduce heat to simmer; add tomatoes and tomatoes (mashed) sauce.
7
Add nuts and spices; let simmer 10 more minutes.
8
Turn off heat and add beaten egg.
9
Add cheeses- any kind you like is fine as long as you include the Parmesan.
10
Add breadcrumbs till you have a thickened consistency.
11
All quantities are flexible depending on the size of the eggplants- (I use med.
12
to large) and of course how much you like cheese.
13
Next fill eggplants.
14
Cover with sliced mozzarella.
15
Bake at 350F 35- 45 minutes; if you like to eat the shell about an hour.

33412

kcal

Calories

2627

Fat

352

Carbs

2076

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 2 eggplants, 1 onion, 4 tablespoons olive oil, 3 -6 garlic cloves, crushed (I use up 6), and more.

Yes, Nathan's Favorite 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.

That's it — enjoy your meal!