Vegetable Stuffed Eggplant Recipe

Name: Vegetable Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; 1 onion, chopped finely; 1 zucchini, chopped chunky; 1 -2 garlic clove, minced; 1 pinch black pepper; 1 tablespoon olive oil; 1/2 cup pasta sauce; 1 cup cherry tomatoes, cut in half; 1/2 cup green olives, sliced; 1 1/2 teaspoons thyme; 1 teaspoon basil; 2 ounces monterey jack cheese or 2 ounces mozzarella cheese, shredded; 4 tablespoons parmesan cheese

Servings: persons

2 eggplants
1 onion, chopped finely
1 zucchini, chopped chunky
1 -2 garlic clove, minced
1 pinch black pepper
1 tablespoon olive oil
1/2 cup pasta sauce
1 cup cherry tomatoes, cut in half
1/2 cup green olives, sliced
1 1/2 teaspoons thyme
1 teaspoon basil
2 ounces monterey jack cheese or 2 ounces mozzarella cheese, shredded
4 tablespoons parmesan cheese

1
Preheat oven to 375u00b0F.
2
Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about a half-inch shell.
3
If your eggplants are large, soak them in a quart of water with an added tablespoon of salt for 10 minutes to remove any bitter flavor.
4
Remove the eggplants from the brine and rinse off the salt then pat them dry.
5
Cube the pulp into a medium dice. Place a large saute pan over moderate heat, then add the oil.
6
Once the oil is hot, add the onion, garlic, zucchini, pepper, and cubed eggplant. Cook, stirring until very tender, about 5-7 minutes. Add the tomato sauce, tomatoes, olives and seasonings and heat through. Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon a quarter of the mixture into each shell. Top each eggplant with a quarter of the cheeses. Place in a baking pan coated with nonstick cooking spray.
7
You can add other vegetables like mushrooms, hot peppers, shredded carrots if you've got them.
8
Bake for 20 to 25 minutes or until the eggplant is hot and the cheese is bubbly.

334

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 13 ingredients. The key ingredients include: 2 eggplants, 1 onion, chopped finely, 1 zucchini, chopped chunky, 1 -2 garlic clove, minced, and more.

Yes, Vegetable 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.

Vegetable Stuffed Eggplant

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