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Stuffed Eggplant

This is an elegant and simple dish that brings out all the natural flavors of the vegetables. Serve it for company or for a special family meal. It works well as a dinner appetizer or as a main course for lunch.Stuffed Eggplant

Serves 6-8.


Main Dish:

  • 5 small eggplants, unpeeled
  • 4-6 large cloves garlic, cut in half or thirds lengthwise
  • 2 oz Parmesan cheese, cut in small slices
  • 2 medium tomatoes, sliced
  • 1/4 c fresh parsley, chopped
  • 1-2 Tbsp olive oil
  • salt and pepper


  • 2/3 c Italian seasoned breadcrumbs
  • 1/4 c Parmesan cheese, grated
  • 1 tsp dry oregano
  • 2 Tbsp olive oil
  • salt and pepper to taste


  1. Preheat oven to 375 degrees F.
  2. Cut washed eggplants in half lengthwise and place them skin-side down on an oiled baking sheet. ]
  3. Cut 3 deep lengthwise slits in each eggplant piece, being careful to not cut all the way through or all the way to the ends. In each slit, alternate and insert tomato slices, cheese, garlic and parsley.
  4. Sprinkle with any remaining parsley, salt and pepper to taste (remember that the cheese is already salty). Drizzle with olive oil.
  5. Bake for 30 minutes.
  6. Mix together topping ingredients and distribute over eggplant halves.
  7. Bake until topping is golden brown or about 10 minutes.
  8. Serve hot or at room temperature.

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