Stuffed Eggplant

Made  times
New2Cooking 3

Eggplant halves are stuffed with a zesty filling, and topped with tomato slices and Gruyere cheese.

Modified from: Aunt Eileen's Stuffed Eggplant

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Serving size has been adjusted!

Original recipe yields 2 servings



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  1. Preheat oven to 350 degrees F. Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
  2. Heat 1 tablespoons 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, 1/4 cup Gruyere 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 cheese, and drizzle with remaining oil. Place on baking sheet.
  4. Bake in preheated oven for 30 minutes.


Left out the capers (since I don't often have those) and this recipe is still a hit. I've made it 5+ times and love every bit of it. To make it even healtier I use some breadcrumbs and some gr...