Stuffed Eggplant Parmesan

4.3

(158)

124 Reviews

26 Photos

This stuffed eggplant recipe is a twist on the old standby. I like to use my homemade tomato sauce for this recipe and crushed croutons for bread crumbs. A hint for shelling the eggplants: use a grapefruit spoon to start!

Submitted by MARGARITADEE

Updated on July 31, 2023

26

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
2 tablespoons olive oil
½ cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
½ cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Roughly chop eggplant centers.
Heat olive oil in a large skillet over medium-high heat. Cook and stir chopped eggplant, onion, garlic, oregano, and black pepper in hot oil until lightly browned. Spoon mixture into hollowed-out eggplants.
Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.

Nutrition Facts (per serving)

316	Calories
14g	Fat
36g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 316
% Daily Value *
Total Fat 14g	18%
Saturated Fat 5g	25%
Cholesterol 23mg	8%
Sodium 1001mg	44%
Total Carbohydrate 36g	13%
Dietary Fiber 10g	34%
Total Sugars 16g
Protein 15g	31%
Vitamin C 15mg	17%
Calcium 350mg	27%
Iron 3mg	17%
Potassium 1075mg	23%

* 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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