Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan

83 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h

“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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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (83)

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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 tomatoes. I took the advice of others - and microwaved the eggplant shells for about 8 minutes, then stuffed it, poured some marinara sauce on top, baked it for about 1/2 hour, then sprinkled some mozzerella cheese on top, and put it back in the oven for a minute - until the cheese was all melted (and not hard and crusty!). SPECTACULAR!!!!!!!!!



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 oregano, some Italian seasoning, lots more parsley, and oatmeal instead of breadcrumbs (wheat allergies). I covered with spaghetti sauce and parmesan cheese. So good! Thank you for a great idea!



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 in lieu of tomato sauce and upped the cheese with Monterey Jack and Cheddar. Great base recipe though and we will definitely be having this again. Very hearty.

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Amount Per Serving (4 total)

  • Calories
  • 321 cal
  • 16%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 36 g
  • 12%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 1021 mg
  • 41%

Based on a 2,000 calorie diet



previous recipe:

Eggplant and Pepper Parmesan Sandwiches


next recipe:

Stuffed Eggplant with Shrimp and Basil