Stuffed Eggplant

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Stuffed Eggplant


Eggplant is low in calories, yet it’s full of nutrients, antioxidants and fiber. And in this dish, it’s so tasty, you’ll forget how healthy it is! 

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 5 minutes
  • Total Time: 1 hour, 20 minutes


2 eggplants
2 medium tomatoes, chopped
1 cup onion, chopped
2 cloves garlic, minced
2 medium red peppers, chopped
1 teaspoon basil
1⁄4 teaspoon tarragon
1⁄4 teaspoon oregano
Salt/pepper (to taste)
2 cups ricotta
1⁄4 cup parmesan
1 cup bread crumbs


  1. Slice eggplants lengthwise and bake face down on oiled tray at 350 degrees F for 25 minutes.
  2. Scoop out insides and mince. Set aside skins.
  3. Sauté eggplant insides, tomatoes, onion, garlic and peppers in oil for 10 minutes. Add spices, salt/pepper and ricotta. Let stand 20 minutes, and then drain off excess liquid.
  4. Stuff eggplant skin with mixture; then top with breadcrumbs and parmesan. Bake 35 to 40 minutes uncovered.