Stuffed Eggplant...Bake Until Golden & Bubbly! – a delicious recipe with eggplants, olive oil, onion, green bell peppers, tomatoes, eggs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Halve the eggplants lengthwise & scoop out the flesh without piercing the 'shells'.
2
Chop the flesh & save the shells.
3
Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.
4
Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.
5
Preheat the oven to 350 degrees F.
6
Brush an ovenproof dish with olive oil.
7
Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish.
8
Sprinkle with Parmesan and bake until golden & bubbling!
9
Remove from the oven and let cool.
10
Serve cold/at room temperature.
300
kcal
Calories
20
g
Fat
18
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 eggplants, 3 tablespoons olive oil plus extra for brushing, 1 onion chopped, 1 celery stalk chopped, and more.
Yes, Stuffed Eggplant...Bake Until Golden & Bubbly! 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
