Sicilian Stuffed Eggplant
Experience the authentic flavors of the Mediterranean with this Sicilian Stuffed Eggplant recipe, a vibrant and savory dish that’s perfect for weeknight dinners or special occasions. Tender roasted eggplant halves are filled with a hearty mixture of breadcrumbs, Parmesan cheese, black olives, capers, and aromatic herbs, combined with a tomato-forward base for a burst of umami. Topped with gooey melted mozzarella, each bite is a perfect balance of rich, salty, and tangy flavors. This vegetarian recipe is not only satisfying but also easy to prepare, with a 20-minute prep time and just under an hour to serve a meal bursting with Sicilian flair. Perfect as a main course or a flavorful side dish, it’s a wholesome and elegant meal that brings rustic Italian charm straight to your table.
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Recipe Information
Ingredients
- 2 pieces medium-sized eggplants
- 4 tablespoons olive oil
- 1 small yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- 0.25 cup black olives, chopped
- 2 tablespoons capers, rinsed and chopped
- 1 cup crushed tomatoes
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/4-inch thick shells. Reserve the flesh and finely chop it.
Brush the inside of the eggplant shells with 2 tablespoons of olive oil and place them cut side up on a baking sheet. Roast in the preheated oven for 20 minutes, until slightly tender.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onion for 3–4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped eggplant flesh and cook it for 5–7 minutes, until softened and slightly browned.
Mix in the breadcrumbs, Parmesan cheese, parsley, black olives, capers, crushed tomatoes, oregano, salt, and pepper. Cook for another 2 minutes, stirring well to combine. Remove from heat.
Remove the roasted eggplant shells from the oven and fill them with the prepared stuffing mixture, packing it down slightly.
Top each stuffed eggplant with shredded mozzarella cheese.
Return the stuffed eggplants to the oven and bake for another 20–25 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the stuffed eggplants cool for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 26.2 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1043 mg | 80% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1283 mg | 27% | |
*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.
