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Stuffed Eggplant Parmesan


"A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!"
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1 h servings 316 cals
Original recipe yields 4 servings


  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 1001 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
  3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 91
  1. 112 Ratings

Most helpful positive review

This is sooooo goood! - and much easier than making eggplant parmesan!!! I did not add the bread crumbs to the mixture. I added a chopped red pepper and a drained can of seasoned chopped tomatoe...

Most helpful critical review

Made as written and it was just OK. The filling was a little bland -- could have used some salt. Also, the eggplant and onion mixture needs to be cooked thoroughly in the pan. They didn't fin...

Most helpful
Most positive
Least positive

This is sooooo goood! - and much easier than making eggplant parmesan!!! I did not add the bread crumbs to the mixture. I added a chopped red pepper and a drained can of seasoned chopped tomatoe...

My five-year-old told me this was the most delicious supper I made this month. I skipped the "stuffing" part and just put this in a casserole dish. I added hot sausage, mushrooms, lots more or...

My husband and I loved this. A few changes. We added yellow and orange pepper and some mushrooms to the recipe and much less breadcrumbs (didn’t want it too mushy). Also used spaghetti sauce ...

I can't really fault the flavors here - very tasty! - but I'm not so sure about the presentation. I think I'm with the reviewer who suggested using this method as a casserole instead; my eggpla...

This is one of my favorite recipes. I love eggplant and was looking for something easier to make than eggplant parmesan. I didn't think my 2-year-old would like it but he called it "pizza" and...

I left out the bread crumbs, made homemade tomato sauce beforehand, and added lots of mushrooms to the recipe (personal preference). Overall, this dish was delicious, though it took more than...

Are you supposed to eat the shell that holds all the stuffing? Mine was too tough so we just ate the filling. I also added some frozen okra I had left over. Instead of plain tomato sauce I us...

I did make a few changes: I added 1/4 cup of chopped parsley, 1/4 cup of Italian cheese mixture, some extra chopped garlic, some dried crushed chilies, and about an ounce of spicy sausage to the...

I was happy with this recipe. My boyfriend likes an eggplant dish so much at one of our local restaurants but said that everytime he tried to make it it turned out terrible. I have never really...