Aunt Eileen's Stuffed Eggplant

Aunt Eileen's Stuffed Eggplant

34

"A culinary delight, best prepared with eggplant fresh from the garden!"
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Ingredients

1 h servings 418 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 28.9 g
  • 45%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 900 mg
  • 36%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

34
  1. 49 Ratings

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Most helpful positive review

Thanks, Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to leave a very thin layer (1/4 inch) of flesh, so that when it bakes, the remaining flesh is cooked tende...

Most helpful critical review

It was a little bland. I squeezed lemon on top and that made it taste quite a bit better. I think it would taste better if you baked it with some marinara sauce on top. Will try this tomorrow ni...

Thanks, Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to leave a very thin layer (1/4 inch) of flesh, so that when it bakes, the remaining flesh is cooked tende...

God bless you, Aunt Eileen. Great recipe and this is how I tweaked it : mixed parmagian instead of gruyere, topped with bottled sun dried tomato and black olive Safeway spaghetti sauce and som...

Great recipe! My meat-loving boyfriend even liked it. I put the eggplant, onion and garlic in the food processor and I put the filling in the refrigerator for a couple hours to allow the flavors...

This was very easy and extremely tasty! I used Asiago cheese instead - I also baked on a cooking stone. I added more garlic/onion and hot pepper. Excellent, will make again!

I don't think it's eggplant season yet, so I used cucumber instead! I chilled the stuffing for a couple hours as someone else suggested, I used kalamata olives, and omitted the lemon juice and c...

This is so good it has become one of my regular dinners! One large eggplant cut in half makes a great filling meal in itself for two people.

I used cheddar chesse in the stuffing (that's what I had) and spinkled parm. chesse on the top. This is a really good recipe I will be making it again.

It was a little bland. I squeezed lemon on top and that made it taste quite a bit better. I think it would taste better if you baked it with some marinara sauce on top. Will try this tomorrow ni...

This is a go-to favorite in my meat-loving house, but I find it MUCH easier and tastier to eat topped with italian style canned diced tomatoes instead of sliced fresh ones. (Those hot tomato sli...