Eggplant Lovers Stuffed Eggplant
Satisfy your love for eggplant with this hearty and flavorful recipe for *Eggplant Lovers Stuffed Eggplant*! Juicy roasted eggplant halves are filled with a savory medley of sautéed diced eggplant, zucchini, red bell pepper, and aromatic onions and garlic. Enhanced with the richness of diced tomatoes, Parmesan cheese, and Italian spices, this dish is topped with gooey melted mozzarella for the perfect finishing touch. Packed with vibrant vegetables and satisfying textures, these stuffed eggplants are an ideal choice for a vegetarian main course or a crowd-pleasing side dish. Easy to prepare in under 90 minutes, this recipe brings out the best in seasonal produce and turns it into a show-stopping dish that's as impressive as it is delicious. Perfect for weeknight dinners or special occasions, it’s a must-try for anyone seeking healthy, wholesome, and cheesy comfort food!
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Recipe Information
Ingredients
- 2 pieces Large eggplants
- 3 tablespoons Olive oil
- 1 large Onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Canned diced tomatoes
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Mozzarella cheese, shredded
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch thick shell. Reserve the scooped-out flesh and dice it.
Brush the eggplant shells with 1 tablespoon of olive oil and place them on a baking sheet, cut side up. Roast in the oven for 20 minutes, or until slightly softened.
While the eggplant shells are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until fragrant and translucent.
Stir in the red bell pepper, zucchini, and diced eggplant flesh. Cook for 5-7 minutes until the vegetables are softened.
Add the canned diced tomatoes, dried oregano, salt, and black pepper. Stir to combine and simmer for 5 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, and fresh parsley.
Spoon the vegetable mixture into the roasted eggplant shells, mounding it slightly.
Top each stuffed eggplant half with shredded mozzarella cheese.
Return the stuffed eggplants to the oven and bake for an additional 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your delicious Eggplant Lovers Stuffed Eggplant!
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 4615 mg | 201% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 56.4 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1341 mg | 103% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4097 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
