Stuffed eggplant is a dish that transforms simple ingredients into an irresistible meal. Tender eggplant shells are filled with a savory mixture of vegetables, herbs, and Parmesan cheese, then roasted to golden perfection. This recipe is hearty enough to serve as a main course or can be cut into smaller portions for a delicious side dish. It’s a simple yet flavorful way to bring the essence of Italian cooking to your table.
Ingredients for Italian-Style Stuffed Eggplant
Here’s what you’ll need:
- 1/4 cup (60 ml) olive oil
- 1 medium-large eggplant
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 can (14.5 ounces/410 g) petite diced tomatoes, drained
- 1 clove garlic, finely diced
- 1 extra-large raw egg, slightly beaten
- 2–3 slices stale white bread, torn into pieces
- 1 teaspoon (2 g) Italian seasoning
- 1/4 cup (25 g) freshly grated Parmesan cheese
- Salt and pepper, to taste
Step-by-Step Instructions for Italian-Style Stuffed Eggplant
1. Prepare the Eggplant
- Preheat your oven to 350°F (175°C).
- Cut the eggplant in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1/4-inch (0.6 cm) border around the shell to create a sturdy base.
- Coarsely chop the scooped-out flesh into bite-sized pieces and set aside.
2. Cook the Filling
- Heat a 12-inch (30 cm) non-stick skillet over medium-high heat. Add olive oil and sauté the chopped eggplant, green bell pepper, and onion for 10–12 minutes, or until the onion becomes translucent.
- If needed, add a bit more olive oil or vegetable oil during cooking to prevent sticking.
3. Add Tomatoes and Garlic
- Stir the drained petite diced tomatoes and finely diced garlic into the sautéed mixture.
- Cook for another 2 minutes, stirring well to combine the flavors.
4. Incorporate the Egg, Bread, and Seasoning
- Add the beaten egg, torn bread, and Italian seasoning to the skillet. Stir quickly to combine, ensuring the egg doesn’t scramble.
- Season the mixture with salt and pepper to taste, and continue to cook for 5 more minutes, stirring constantly to prevent sticking.
5. Stuff the Eggplant Shells
- Divide the vegetable mixture evenly between the two eggplant shells, pressing it in gently to pack the filling.
6. Add Parmesan Cheese
- Sprinkle the tops of the stuffed eggplant with freshly grated Parmesan cheese for a rich, savory topping.
7. Bake the Stuffed Eggplant
- Place the stuffed eggplant shells in a baking dish, ensuring they fit snugly to prevent tipping.
- Bake in the preheated oven for 30–35 minutes, or until the cheese is golden, and the filling is hot and bubbly.
Serving Suggestions
This Italian-style stuffed eggplant serves 6–8 people, depending on the size of the eggplant. Serve it as a main dish alongside a crisp salad or as a flavorful side to complement a protein-based entrée.
This stuffed eggplant recipe combines the hearty texture of roasted vegetables with the rich flavors of Italian herbs and Parmesan cheese. Whether served for a family dinner or a special occasion, it’s a crowd-pleasing dish that showcases the simplicity and elegance of Italian cooking. Once you try it, this recipe is sure to become a favorite in your kitchen. Enjoy the comforting taste of Italy, one bite at a time!
