Stuffed Eggplant With Cheese And Tomatoes Recipe

Craving eggplant parmesan but want a healthier twist? This recipe delivers! Imagine tender eggplant halves brimming with a cheesy, flavorful filling of sauteed tomatoes, garlic, and herbs. We've boosted the classic with a homemade tomato sauce (optional, but highly recommended!) for extra depth. Easily adaptable to your preferred tastes – use leftover spaghetti or pizza sauce, or create your own with our simple recipe. Prepare ahead for a weeknight winner that’s ready in under 75 minutes!

Prep Time 25 mins
Cook Time 75 mins
Calories 193.7 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Stuffed Eggplant With Cheese And Tomatoes 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stuffed Eggplant With Cheese And Tomatoes

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How to Make Stuffed Eggplant With Cheese And Tomatoes

  1. Place 2 medium eggplants in a large pot filled with water.
  2. Bring to a boil and cook for 10 minutes, or until tender.
  3. Drain eggplant and let cool completely.
  4. Preheat oven to 350°F (175°C). Line a baking sheet with foil.
  5. Heat 2 tablespoons olive oil in a medium pan over medium heat.
  6. Sauté 1 cup chopped Roma tomatoes, 2 cloves minced garlic, and ½ cup chopped onion until onion is golden brown (about 5-7 minutes).
  7. Cut cooled eggplant in half lengthwise and carefully scoop out the flesh, leaving a ½-inch border.
  8. Chop the eggplant flesh and add it to the pan with the onion-tomato-garlic mixture.
  9. Stir in 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground cinnamon, 1 tablespoon chopped fresh parsley, and 1 teaspoon dried oregano. Cook for 2-3 minutes, stirring constantly.
  10. Remove mixture from heat.
  11. Place eggplant halves on the prepared baking sheet and fill with the cheese mixture.
  12. Bake for 20-25 minutes, or until heated through and the eggplant begins to brown.
  13. Remove from the oven.
  14. Top with ½ cup prepared tomato sauce (homemade or store-bought) and extra shredded mozzarella cheese (optional). Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

36g

Fat

14g

Carbs

7g

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Starters Main Courses Main Dish / Dinner Side Dishes European Italian Mediterranean American Healthy Vegetarian Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Low Protein Healthy Lunch Main Dish Eggs Dairy Vegetables American Greek Oven European Romantic Summer Vegetarian Italian Cheese Dietary One Dish Meal Low Sodium Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Stir Fry Comfort Food Low Carb Egg Free Healthy 2 Free Of Something Low In Something Onions Tomatoes Taste Mood Savory Equipment Number Of Servings Presentation Served Hot Technique 4 Hours Or Less