Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 small eggplants (about 6-7 oz. each); 1 tablespoon olive oil; 1 cup chopped portabella mushroom; ½ cup chopped onion; 2 garlic cloves, minced (grated is easier); ½ cup chopped tomato; 2 tablespoons chopped fresh parsley; 1 tablespoon plain breadcrumbs; 1 tablespoon grated parmesan cheese; ¼ teaspoon ground pepper (or less, to taste); salt

Servings: persons

2 small eggplants (about 6-7 oz. each)
1 tablespoon olive oil
1 cup chopped portabella mushroom
½ cup chopped onion
2 garlic cloves, minced (grated is easier)
½ cup chopped tomato
2 tablespoons chopped fresh parsley
1 tablespoon plain breadcrumbs
1 tablespoon grated parmesan cheese
¼ teaspoon ground pepper (or less, to taste)
salt

1
Preheat oven to 350 Fahrenheit.
2
Cut eggplants in half lengthwise.
3
Scoop out the flesh, leaving a 1/4-inch-thick shell; chop the scooped flesh.
4
Place the shells on a baking pan and bake 15 minutes.
5
While shells bake, prepare the filling.
6
Heat the oil in a medium nonstick skillet over medium-high heat.
7
Add chopped eggplant,mushroom, onion, and garlic.
8
Cook, stirring, until slightly softened, about 4 minutes.
9
Stir in the tomato and cook, stirring, 1 minute longer.
10
Add the remaining ingredients.
11
Spoon mixture into the eggplant shells, then return them to the oven.
12
Bake 15 to 20 minutes or until filling is heated through.

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.

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

You need 11 ingredients. The key ingredients include: 2 small eggplants (about 6-7 oz. each), 1 tablespoon olive oil, 1 cup chopped portabella mushroom, ½ cup chopped onion, 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

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