Aunt Eileen's Stuffed Eggplant

Aunt Eileen's Stuffed Eggplant

Michael Banks 0

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

Ingredients 1 h {{adjustedServings}} servings 418 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 34

  1. 49 Ratings


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 tender and pulls easily away from the skin... I deglazed the pan with some of the vinegar from the capers jar to get the great caramelization from the bottom and added it to the bowl of stuffing... I also substituted Pecorino Romano cheese for the Gruyere (because that's what I had)... I really was surprised at how well it turned out... I will definitely invite guests the next time I make this!

vintage barbie

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 some mozzarella. To those that say this is labor intensive: don't scoop eggplant out, take a small sharp good knife and slice halved eggplant in square grid to within an 1/8 th inch of shell(If you break through shell it doesn't matter, it will still hold stuffing)carve out chunks by running knife along sides of shell and as close to center as you can get, pull or cut out chunks then put chunks in the food processor and pulse. You might also use food processor to chop onions and throw in the garlic cloves with them while you're at it. Bake shells at 425 for 10 minutes while you're cooking chopped chunks, onions, etc.. Take shells out of oven and turn down oven to 350 and by the time it cools to that temperature, the shells should be stuffed and you should be ready to bake those perfectly stuffed eggplants.


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 to develop. Thanks! Will make again!