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Vegetable Stuffed Eggplant

Posted by on Mar. 6, 2010 at 9:03 AM
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TIP:  Use small eggplants--the larger they are the more bitter they are.


2 small eggplants
1 onion, chopped fine
1 small zucchini, chopped
1 garlic clove, minced
Pinch black pepper
1 Tablespoon olive oil
4 ounces tomato sauce
1 cup petite diced tomatoes (or 4 Roma tomatoes, skinned, deseeded and diced)
1/2 cup green olives, pitted and quartered
1 1/2 teaspoon thyme
1 teaspoon basil, dried
2 ounces Monterey Jack, shredded
4 Tablespoons Parmesan, grated


Preheat oven to 375°F.

Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about a half-inch shell.

If your eggplants are large, soak them in a quart of water with an added tablespoon of salt for 10 minutes to remove any bitter flavor.

Remove the eggplants from the brine and rinse off the salt then pat them dry.

Cube the pulp into a medium dice. Place a large saute pan over moderate heat, then add the oil.

Once the oil is hot, add the onion, garlic, zucchini, pepper, and cubed eggplant. Cook, stirring until very tender, about 5-7 minutes. Add the tomato sauce, tomatoes, olives and seasonings and heat through. Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon a quarter of the mixture into each shell. Top each eggplant with a quarter of the cheeses. Place in a baking pan coated with nonstick cooking spray.

Bake for 20 to 25 minutes or until the eggplant is hot and the cheese is bubbly.

Servings Per Recipe: 4

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 241.9
  • Total Fat: 12.9 g
  • Cholesterol: 16.6 mg
  • Sodium: 785.1 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 9.3 g
  • Protein: 9.7 g

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by on Mar. 6, 2010 at 9:03 AM
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