Aunt Eileen's Stuffed Eggplant Recipe
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Aunt Eileen's Stuffed Eggplant

By: Michael Banks  
"A culinary delight, best prepared with eggplant fresh from the garden!"

Rating: This weblink has been rated 26 times with an average star rating of 4.0 Read Reviews (19)

Rate/Review | 1,170 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 (1 pound) eggplants, quartered and cut into 1/2 inch strips
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 sprigs fresh parsley, chopped
  • 1 1/2 cups fresh bread crumbs
  • 1/2 cup grated Gruyere cheese
  • 2 tablespoons chopped black olives
  • 1 tablespoon capers
  • 1 lemon, juiced
  • 1 teaspoon chopped fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • pepper to taste
  • 12 slices tomato
  • 1/4 cup grated Gruyere cheese
  • 4 tablespoons olive oil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
  3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
  4. Bake in preheated oven for 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 418 | Total Fat: 28.9g | Cholesterol: 22mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2006 by Jennifer 
Thanks, Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2005 by PINKERBELL 
Great recipe! My meat-loving boyfriend even liked it. I put the eggplant, onion and garlic in... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2008 by dani girl 
It was a little bland. I squeezed lemon on top and that made it taste quite a bit better. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by Amber Pawlicki 
I used cheddar chesse in the stuffing (that's what I had) and spinkled parm. chesse on the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2003 by KATYA 
I like it very much. ALready made it twice and guess will make it soon again. It's very easy... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2008 by The Good Turtle 
I don't think it's eggplant season yet, so I used cucumber instead! I chilled the stuffing for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2008 by Sheri 
This was very easy and extremely tasty! I used Asiago cheese instead - I also baked on a... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2007 by POUF999 
Its very pretty but the taste isnt there. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2009 by StrawberryShortcake 
This is so good it has become one of my regular dinners! One large eggplant cut in half makes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2008 by Julia K 
Pretty good recipe. Not anything amazing but a good change from the usual. MORE

 
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