Stuffed Eggplants

5 from 9 votes

Stuffed Eggplants

Made with tender eggplant, crushed tomatoes, fresh garlic, and plenty of herbs, this tomato parmesan stuffed eggplant recipe is a delicious vegetarian main dish.

Prep Time5

Cook Time45

Total Time50

Course: Main Course, Side Dish

Cuisine: Mediterranean

Keyword: baked eggplant recipe, stuffed eggplant

Servings:

Author: Katerina | Diethood

Ingredients

2 large eggplants halved lengthwise
2 tablespoons olive oil
1 small yellow onion diced
¼ cup finely chopped fresh parsley
salt and freshly ground black pepper to taste
4 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
14 ounces can of 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.

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