Aunt Eileen's Stuffed Eggplant

Aunt Eileen's Stuffed Eggplant

34

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

Ingredients

1 h {{adjustedServings}} servings 418 cals
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Nutrition

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  • 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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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.
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Reviews

34
  1. 49 Ratings

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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...