Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 8 small eggplants; 3 garlic cloves, sliced; 1 can anchovy fillets; Romano cheese, small slivers; 1/3 c. olive oil; fresh parsley; 2 cans Hunts or Del Monte tomato sauce; black pepper; salt; basil

Servings: persons

1
Make 3 slits lengthwise in each eggplant.
2
In each slit, put half slice of anchovy, a sliver of cheese, slice of garlic and small sprig of parsley.
3
After all eggplants are stuffed, heat oil in a large saucepan and brown eggplants on all sides.
4
Place the eggplants in saucepan after all are browned and pour tomato sauce over eggplants.
5
Sprinkle some black pepper, some basil and salt in sauce and let simmer until tender, 30 to 40 minutes.
6
The tomato sauce can be poured over cooked rice or noodles.
7
If you like to dunk, Italian bread dunked in the sauce is just fine!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 8 small eggplants, 3 garlic cloves, sliced, 1 can anchovy fillets, Romano cheese, small slivers, and more.

Yes, 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.

Stuffed Eggplant

How did you like this recipe?

Frequently Asked Questions