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Italian Stuffed Eggplant

Italian Stuffed Eggplant

Serves 4.


  • 1 large globe eggplant
  • 1 Tbsp olive oil
  • 1/4 c onion, chopped
  • 1/4 c celery, chopped
  • 1 clove garlic, minced
  • 1/2 c uncooked long grain white rice
  • 1 tsp chicken-style vegetarian broth mix
  • 1 tsp Italian herbs
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 c water
  • 1 c tomato, finely chopped
  • 2 Tbsp grated pecorino Romano cheese
  • 2 Tbsp parsley, chopped
  • 2 Tbsp basil, chopped


  1. Preheat oven to 375 degrees F.
  2. Cut stem off the eggplant. Slice the eggplant in half lengthwise. Scoop out the pulp, leaving 1/2 inch thick shell. Coarsely chop the eggplant pulp.
  3. Place the eggplant shells, cut side down, in an 11 x 7 x 2 inch baking dish. Pour about a half-cup water in the dish. Cover with foil and bake 15 minutes. Set side.
  4. In a medium saucepan, heat the oil on medium high. Add chopped eggplant pulp, onion, celery, and garlic; sauté 3 minutes.
  5. Add rice, broth mix, Italian herbs, salt and pepper and the cup of water; mix well. Bring to a boil, reduce heat to lowest setting, cover, and simmer 15 minutes.
  6. Stir in tomato, Romano cheese, and parsley.
  7. Drain any water that remains under the eggplant shells and turn them over. Stuff each with half the filling.
  8. Bake 15 minutes. If desired sprinkle with a bit more cheese. Serve hot or warm.

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