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overhead shot of four Tomato Parmesan Stuffed Eggplants arranged on a gold colored baking sheet.

Tomato Parmesan Stuffed Eggplants

Katerina | Diethood
Made with tender eggplant, crushed tomatoes, fresh garlic, and plenty of herbs, Tomato Parmesan Stuffed Eggplant is a full-flavored and utterly satisfying vegetarian main dish.
Servings : 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients
  

  • 2 large eggplants, halved lengthwise
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • ¼ cup finely chopped fresh parsley
  • salt and fresh ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 can (14 ounces) crushed tomatoes
  • ½ cup basil pesto
  • ½ cup grated parmesan cheese
  • 4 ounces fresh mozzarella, sliced
  • hot water, for the baking sheet
  • chopped Fresh basil, for garnish

Instructions
 

  • Preheat oven to 400˚F.
  • Cut eggplants in half, lengthwise. Scoop out the flesh, leaving a ½-inch border around the eggplant shell.
    Finely chop up the eggplant flesh/pulp and set aside.
  • Place empty eggplant shells on a rimmed baking sheet; season the empty shells with salt and pepper, and let sit for 10 to 15 minutes, cut-side up.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add diced onions and chopped eggplant-flesh to the skillet; stir in the parsley and season with salt and pepper. Cook for 5 to 7 minutes, or until tender. Stir frequently.
  • Stir in the garlic; season with basil, thyme, and oregano, and cook for 30 seconds.
  • Add crushed tomatoes and stir in the basil pesto.
  • Continue to cook for 1 minute, or until heated through, stirring frequently.
  • Remove from heat and taste the mixture for salt and pepper; adjust to taste.
  • Using paper towels, wipe down the eggplant shells.
  • Spoon the tomato mixture evenly into the eggplant shells.
  • Top with grated parmesan cheese and slices of mozzarella.
  • Pour hot water inside the baking sheet, all around the eggplants.
  • Bake for 25 to 30 minutes, or until eggplants are tender.
  • Remove from oven and let stand 5 minutes.
  • Garnish with chopped basil.
  • Serve.

Nutrition

Calories: 429 kcal | Carbohydrates: 29 g | Protein: 17 g | Fat: 29 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Cholesterol: 36 mg | Sodium: 799 mg | Potassium: 940 mg | Fiber: 10 g | Sugar: 15 g | Vitamin A: 1527 IU | Vitamin C: 22 mg | Calcium: 421 mg | Iron: 3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: baked eggplant recipe, vegetarian dinner ideas, vegetarian meals