Italian Style Stuffed Eggplant

Baked, Italian Stuffed Eggplant
Italian Style Stuffed Eggplant
Share it on your social network:
Or you can just copy and share this url

Ingredients

Adjust Servings:
2 medium Eggplants
1 can Tomatoes no-salt-added diced, undrained
1 cup Ricotta cheese fat-free
1 ounce Parmesan cheese finely grated (¼ cup)
¼ cup Basil fresh, chopped
2 tbsp Olive oil divided
2 cloves Garlic minced
1 tsp Rosemary crushed
¼ tsp Salt

Nutritional information

199
calories
9g
fat
20g
carbohydrates
12g
protein
21mg
cholesterol
449mg
sodium
Features:
  • Gluten Free Recipes
Ingredients

Directions

Share

This Italian Style Stuffed Eggplant a delicious, cheesy stuffed recipe. Baked eggplant stuffed with a mix of tomatoes, seasoned with fresh basil, olive oil, crushed garlic, rosemary and salt to taste and topped with spoonfuls of ricotta cheese and sprinkles of Parmesan.

If you’re having guests this serves perfectly, as a side dish and is also filling enough, that on quiet nights in, I enjoy this stuffed eggplant as a meal on its own. It’s a real yummy one!

To make Italian Style Stuffed Eggplant, you will need the following ingredients:

Italian Style Stuffed Eggplant recipe-How to make Italian Style Stuffed Eggplant-Delicious Stuffed Eggplant

So, how to make Italian Style Stuffed Eggplant?

Steps

1
Done

Preheat oven

Preheat the oven to 350 °F.

2
Done
5

Prepare eggplant

Slice each eggplant in half, lengthwise and using a spoon, scoop out the center flesh, leaving a ¼-inch-thick eggplant shell. Set the center flesh aside for later use. Brush the shells with olive oil and place on a baking sheet.

3
Done
25

Bake

Bake eggplants in the preheated oven for 25 minutes.

4
Done
5

Prepare stuffing

In a large skillet over medium heat, heat 1 tablespoon oil and add the chopped eggplant flesh, garlic, rosemary and salt. Cook, while stirring, for 2-3 minutes.

5
Done
1

Add tomatoes

Add the tomatoes and stir to mix.

6
Done
5

Thicken sauce

Bring to a boil and then reduce the heat. Simmer sauce, while covered, stirring occasionally, for 5-7 minutes until thickened.

7
Done
5

Fill eggplant shell

Spoon the tomato mixture into the baked eggplant shells until full.

8
Done
5

Add cheese

Place spoonful mounds of ricotta cheese over the tomato mixture and sprinkle Parmesan cheese on top.

9
Done
15

Bake

Bake for 15 minutes until heated through.

10
Done

Serve

Sprinkle with chopped basil before serving.

Italian Style Stuffed Eggplant that is so versatile and compliments almost any menu just wonderfully. Enjoy it with a baked crumbed chicken or grilled steak! It’s great on its own too! Let us know how you like yours and tag #cookmerecipes in your own posts.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

So delicious! Thank you! Approved!

Okroshka - Russian Summer Soup recipe-How to make Okroshka-Okroshka - Cold Summer Soup
previous
Okroshka – Russian Summer Soup
Baked Ratatouille-Sausage Penne Recipe-How to make Baked Ratatouille-Sausage Penne-Delicious Baked Ratatouille-Sausage Penne
next
Baked Ratatouille-Sausage Penne
Okroshka - Russian Summer Soup recipe-How to make Okroshka-Okroshka - Cold Summer Soup
previous
Okroshka – Russian Summer Soup
Baked Ratatouille-Sausage Penne Recipe-How to make Baked Ratatouille-Sausage Penne-Delicious Baked Ratatouille-Sausage Penne
next
Baked Ratatouille-Sausage Penne

Add Your Comment