Stuffed Aubergines (Eggplant) Recipe

By: Sheila Reynolds

Stuffed Aubergines (Eggplant). Eggplants are often relegated to eggplant parmesan, but they just as fantastic stuffed and roasted!

Stuffed Aubergines (Eggplant) Recipe


1 large eggplant or 2 small eggplants
¼ cup Italian seasoned bread crumbs
1 cup shredded pecorino Romano
1 red pepper, diced
1 small onion, diced
3 cloves of garlic, minced
3 roma tomatoes, diced
3 tbs olive oil
¼ cup flat leaf parsley, chopped
Salt and pepper


1. Preheat oven to 400 and coat a roasting pan in olive oil.
2. Cut the eggplant(s) in half lengthwise. Score the flesh a knife, creating hatch marks down the middle, and then drizzle with olive oil and sprinkle with salt and pepper. Roast face side down for 20 minutes. Remove from the oven.
3. Combine red pepper, onion, garlic, and roma tomatoes in a sauté pan and cook until lightly browned and starting to break down, about 5 minutes. Remove to large bowl. Mix in bread crumbs and ¾ of the cheese.
4. Fill the eggplant, pushing the mix into the hatch marks you made. Place in the roasting pan face side up and drizzle with oil. Bake for 30 minutes, add remaining cheese to the top, and bake for 5 minutes more.
5. Garnish with parsley before serving.

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